Groundnuts are peanuts. Groundnut oil is an excellent neutral oil that has a high smoke point.

Our bog-standard lasagne uses a typical bolognese ragu, made with a mix of minced pork and beef, browned then added to a soffritto which includes pancetta as well as onions, carrots and celery. Add all that together with canned plum tomatoes and a good splash of chicken stock. Season well and simmer for as long as you like. I might add a glass of white wine that I've boiled and burned the alcohol from. Some recipes demand chicken liver and milk, but not for me. Mrs Steve insists on garlic, but I'm averse to crushed cloves so I might peel and bash with my fist about eight cloves which go into the mix. As for herbs, either leave them out or just add a sprinkle of dried oregano near the end. Dried basil has no place in any decent kitchen. I'll let you off if you chuck in some fresh basil leaves near the end.