Instructions

1. To make the meat sauce, heat the olive oil in a large pan. Fry the mince in 2 batches, browning well. Remove to a plate and fry the bacon and onion for five minutes, until the onions are softened and the bacon is browned. Add the garlic and stir for a minute, before adding the beef back into the pan. Pour in the beef stock, tomatoes, tomato purée, ketchup and oregano. Simmer gently for around 30-35 minutes. Preheat the oven to 180ºC/375ºF/gas mark 4. Then leave to one side while you make the bechamel sauce.
2. To make the bechamel sauce, melt the butter in a saucepan and stir in the flour. Stir, over a low heat, for about five minutes, until the flour has cooked through. Slowly incorporate the milk, whisking to avoid lumps. Simmer, until the sauce has thickened, and set aside.
3. Brush the bottom of your lasagne dish with olive oil to avoid the pasta sticking. Place sheets of pasta on the bottom of the dish, follow with a layer of meat sauce, and a layer of bechamel sauce. Repeat until you have used all the sauces and pasta. Top with Cheddar and Parmesan and place in the oven.
4. Cook for 35-40 minutes, until golden and bubbling. Rest the lasagne for at least fifteen minutes before cutting into pieces and serving with a green, leafy salad.