Peel onion and cut into quarters.

Place onion, bay leaf, peppercorns and milk into a saucepan. Bring to the boil. Remove from heat and set aside for flavours to infuse.

Brown mince in a saucepan.

Add pasta sauce. Bring to the boil and simmer while preparing remaining ingredients. Stir from time to time to prevent catching.

Melt butter in a saucepan. Mix in flour and cook until frothy.

Remove from heat and strain in the infused milk. Whisk over a medium heat until the sauce boils and thickens.

Place lasagne sheet on bottom of 27cm x 19cm ovenproof dish.

Place 1/2 cup of white sauce over lasagne and top with half of meat mixture. Place over another lasagne sheet, 1/2 cup white sauce then remaining meat sauce.

Top with last sheet of pasta and cover with remaining white sauce.

Sprinkle with cheese.

Bake at 190 C for 40 minutes.