In a large frying pan, heat the oil over medium heat. Saut the onion and garlic, until the onion softens. Add the mince, stirring to break up any clumps, and cook until it’s lightly browned on all sides.
Add the tomato, wine, tomato paste, and seasonings. Bring to the boil, then reduce heat to low and simmer uncovered, stirring occasionally, for about 30 minutes or until sauce thickens slightly. Remove from heat.
Preheat oven to 180°C. In a casserole or lasagna dish, spread a third of the b chamel sauce into the bottom and arrange a layer of pasta sheets over the sauce. Top with a third of the mince mixture. Continue layering with the remaining sauces and pasta sheets, finishing with a layer of b chamel sauce.
Sprinkle the cheeses on top and bake for 40 minutes, or until golden brown. Remove from the oven and set aside for 10 minutes to set. When slightly cooled, cut the lasagne into 8 portions and serve.