Heat the olive oil in a large frying pan over a medium-high heat.

Add the beef mince and cook for around 5–6 minutes, breaking it up with a wooden spoon, until browned.

Transfer the browned mince to your slow cooker.

Add the diced onion, grated carrot, garlic, tomato purée, chopped tomatoes, beef stock, Worcestershire sauce, oregano, basil and bay leaf.

Season with salt and plenty of black pepper, then give everything a good stir.

Cover with the lid and cook on HIGH for 2–2½ hours, until the beef is cooked through and the sauce has thickened and become rich and flavoursome.

While the bolognese is cooking, make the béchamel.

Melt the butter in a saucepan over a medium heat.

Stir in the flour and cook for around 1 minute, stirring constantly.

Gradually whisk in the milk until smooth, then continue stirring for around 5–7 minutes until the sauce has thickened.

Season with salt and add a small pinch of nutmeg.

Set aside.

Break the dried lasagne sheets into smaller pieces and add them directly to the cooked bolognese in the slow cooker.

Give everything a good stir, making sure the pasta is coated in the sauce.

Pour in the béchamel and gently stir it through the lasagne and bolognese until everything is combined.

Replace the lid and cook for a further 10 minutes on HIGH, just until the pasta has started to soften and everything is hot and creamy.

Remove the lid and sprinkle the grated mature cheddar evenly over the top.

Transfer the slow cooker insert to the grill only if it is specifically designed and approved for grill/oven use.

Grill for around 10 minutes, or until the cheese is melted, bubbling and lightly golden.

If your slow cooker insert isn't suitable for the grill, transfer the lasagne to an ovenproof dish before adding the cheese and grilling.

Scatter over plenty of fresh basil and serve straight away.

A little freshly grated Parmesan is optional if you fancy an extra cheesy finish.