Heat the oil in a pan and add onion until softened, then toss muchrooms for 1 minute.
Add the mince and stir until browned. Drain off excess fat.
Add the wine and heat on high until all liquid is evaporated
Add the garlic and tomato purée, stir to combine then add the milk and nutmeg. Heat until all liquid is evaporated.
Add the chopped tomatoes, bring to the boil and simmer for an hour.
Preheat the oven to 190c (170c fan)
Take an oven proof dish, cover the bottom with a thin layer of the meat sauce, top with lasagne sheets, top with sliced mozzarella and the repeat starting again with meat layer. Keep going until meat has finished or dish is filled. Last layer must be the pasta topped with any remaining fresh mozzarella with the added grated mozzarella.
Cover with foil and bake for 20 minutes. Remove foil and bake for s further 20. (Try and not let the foil touch the cheese or it will come off!!)
Serve this with a fresh salad, some garlic bread and a few oven chips