Heat oil in a pan and sauté onion garlic until fragrant. Add beef and herbs to the pan and fry until lightly browned. Deglazed pan with red wine, stir in Buitoni tomato coulis and cook until juice is slightly thickened.

Stir in veal jus and braised slowly for 1 1/2 hours.

For the béchamel sauce, melt butter in a pan, stir in flour and cook the roux until smooth and thick. Gradually whisk in milk and nutmeg, and simmer until béchamel thickens. Stir both kinds of cheese until smooth. Season with salt.

Set a pan over high heat for the garnish, add olive oil and onion, and sweat until softened. Add all mushrooms, then deglaze with 30 ml of chicken stock.

Reduce the heat to low; once mushrooms have absorbed the stock, season and keep warm.

Cut lasagna into 10 pieces, each 2 centimetres by 10 centimetres. Blanch in boiling water for 8 minutes until cooked. Arrange beef cheek mushroom and pasta in a cocotte pot. Top with béchamel and gratinate till brown.

Garnish with glazed baby carrot and fresh oregano. Serve hot.