Bring the water and a generous pinch of salt to the boil in a large saucepan, add the lasagne, reduce the heat and simmer the lasagne until cooked, then rinse it in cold water. Finely chop the onions.

Fry the onions in the oil with the minced meat until the meat turns pale brown. Season with the oregano, paprika and a little salt.

Melt the butter in a saucepan, sprinkle in the flour and cook until golden. Gradually dilute with the milk and white wine and simmer for 5 minutes, stirring frequently. Season to taste.

Coat the inside of an ovenproof dish with a thin layer of the white sauce and fill with alternate layers of pasta and meat, spooning a little sauce over each layer of meat. Pour the remaining sauce over the top and sprinkle with the cheese. Top with the cream.

Bake the lasagne in a moderately hot oven (200°C, 400°F, gas 6) for 40 minutes.