Lasagne is a family favourite yet is usually very high in carbs, using Atkins penne and lots of low carb ingredients means you can enjoy this dish without the stodginess of excess carbs.
Preheat oven to 180C/350F. For the ragu, heat the oil in a pan over low heat and fry the celery and onion for 10 minutes until softened. Add the garlic and rosemary and fry for 2 more minutes. Add the beef mince and cook until the liquid is absorbed and meat browned. Add the tomatoes and stock and leave uncovered to cook slowly for 2 hours. Top up with more stock if needed. Add salt & pepper to taste.
To make the béchamel sauce, place the soya milk in a large non-stick saucepan. Add the bay leaves, onion and nutmeg and gently bring to boil. In another saucepan, melt the butter and add the flour and beat well for 2 minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well and then add more and continue to do so until the milk is used, whisking continually.
For the lasagne, cook the pasta. Spoon a third of the béchamel sauce into the bottom of a lasagne dish in a layer then add 1/3 of the pasta. Follow with mozzarella and parmesan and sprinkle with fresh black pepper. Follow with the layer of ragu then repeat this step twice until all ingredients are used. Dot knobs of butter on the surface and cook in the oven for 30 minutes or until cooked through and golden brown on top.