Add olive oil to your hot pan then add the mince, spread it out, turn the heat up on high and let the meat sear off for about 5 minutes. Once it has developed a crust start to mix and break it up. Keep it on a high heat and let the mince sear with the lid off until the moisture has evaporated.

Add the tomato puree, bay leaves, salt and garlic. Sautee on a medium high heat for about 5 minutes then add the onions, celery & carrots, chilli flakes and dried herbs. Close the lid and turn the heat down to a medium flame.

Let this cook down for 15-20 minutes or until the onions are soft and translucent

Add the cumin, coriander and chilli powder and cook these spices out for about 5 minutes, sautéing on a medium heat.

Add in the tinned tomatoes and passata, add 1 cans worth of water in alongside this, close the lid and let it simmer on a low heat for 1-2 hrs, stirring every 20 mins.

Melt down the butter then add in the flour, cook this out for 3-4 minutes constantly stirring to prevent burning.

Turn the heat down, Add 1 cup of milk and whisk, breaking up any lumps. Add another cup and whisk and once lump free add the remaining milk.

Turn the heat up to medium, constantly whisking to prevent lumps. Cook until thick, similar consistency to hot custard. Make sure not to over cook as it will thicken up in the oven

Season to taste with salt, pepper and a tiny pinch of nutmeg (optional)

Assemble the lasagne and cook in a preheated oven at 180c for 20-25 minutes uncovered if using fresh lasagne sheets.

If using dry lasagne sheets, once layered cover the dish with foil, ensuring that the foil doesn't touch the cheese. Bake for 25 mins with the foil on and another 10-15 minutes with the foil off.

Let the lasagna rest for 15-20 minutes to keep the layers intact when serving