- Heat the olive oil in a large sautee pan and gently fry the pancetta until crisp and golden.
- Add the onion and continue cooking until soft and caramelised, then add the crushed garlic and continue cooking until fragrant.
- Add the beef and break up with a wooden spoon until brown all over. Add the wine, stock and tomatoes - give everything a good stir and cover with a lid. Bring to a gentle simmer and cook until the beef is extremely tender and the sauce has reduced to barely anything.
- Meanwhile, make the bechamel sauce - heat the butter until foaming and add the flour. Cook, stirring, until it smells biscuity, then gradually add the milk, beating all the time, to make a smooth sauce. Add the bay leaves and seasoning, then bubble away for around 10 minutes until thick.
- Using two clingfilm lined loaf tins, build up the lasagna - lay a sheet of pasta on the bottom then spread it with a little bechamel and ragu. Place the mozzarella on top and sprinkle with parmesan.
- When the two loaf tins are nearly full, stick them both together. Wrap tightly in clingfilm and leave in the freezer for around two hours.
- When frozen on the outside (but not the middle!) remove from the clingfilm wrapping and dip in the flour, then eggs, then panko, shaking off excess as you go.
- Heat the oil to 180°C and fry the lasagna brick on all sides.
- Bake for around around 1 hr minutes until cooked through.