Preheat the oven to 200°C/180°C fan.

Warm the olive oil in a large sauté pan set over a medium-high heat. Add the beef mince and cook for 4-5 minutes, until browned. Using a slotted spoon remove the beef from the pan and set aside.

Reduce the heat to medium-low. Add the finely chopped onion and a pinch of salt and cook for 8-10 minutes, until pale gold and translucent. You might need to add a splash more olive oil if the pan looks dry.

Whilst the onion is cooking, whisk together the mascarpone and the creme fraiche, Dijon mustard, half of the grated parmesan, some grated nutmeg (if using), a pinch of salt and black pepper. This is your “bechamel sauce”.

Next add the tomato passata and the beef to the pan. Cover and simmer for 5 minutes. Add the chopped basil and season to taste with salt, black pepper and a pinch of sugar (the sugar makes a HUGE difference here!).

Now it’s time for the fun part, building the lasagne! Add half of the beef sauce to the baking dish, then half the ravioli, followed by half of the ricotta mixture. Repeat the layers with the remaining ingredients, and scatter the remaining parmesan over the top. Voila! - you’re done.

Cover the lasagne with foil and cook for 30 minutes, removing the foil halfway through, until golden and bubbling.