Meat sauce method: Heat the oil in a heavy-based saucepan over a low heat and add the onion and garlic. Cook until the onion is soft, about 7 minutes. Increase the heat and add the beef mince and pancetta.
Brown the meat, breaking it up with a wooden spoon as it browns. Add the flour and mix well. Pour in the white wine and allow to bubble up.
Add the tomatoes, stock, tomato paste and herbs. Season and bring up to the boil, then reduce the heat, cover and simmer for 50-60 minutes, stirring occasionally.
White sauce method: Place the milk in a heavy-based saucepan with the onion, bay leaf, parsley stalks and peppercorns. Place on the heat and bring up to boiling point. Remove and set aside for 10 minutes to allow the flavours to mingle. Strain Puhoi Valley Half & Half into a jug and discard the flavouring.
Wash and dry the saucepan and add the butter. Melt the butter then stir in the flour. Cook, stirring until you have a golden roux. Gradually stir in the infused Puhoi Valley Half & Half and cook until the sauce is thick and smooth. Season with salt and ground white pepper.
To assemble: Preheat the oven to 180°C. Oil a medium-sized lasagne dish. Line with a sheet of lasagne.
With your wooden spoon, roughly divide the white sauce into quarters. Spoon one quarter over the sheet of lasagne. Cover with one-third of the meat sauce and then one more sheet of lasagne.
Spoon over another quarter of the white sauce, more meat sauce, followed by one more sheet of lasagne. Cover with one quarter of the white sauce, last third of the meat sauce and last lasagne sheet.
Cover with the last of the white sauce and sprinkle with the freshly grated parmesan cheese. Drizzle with olive oil.
Place in the oven and bake for 45 minutes until bubbling around the edges and nice and brown on top.