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Heat the olive oil in a large, heavy-based pan over medium heat.
Add the onion and any optional vegetables. Cook for 2–3 minutes, then add the garlic and season with salt and pepper. Cook for another 2 minutes, or until softened.
Increase the heat to high. Add the beef mince and cook for around 5 minutes, breaking it apart as it cooks, until browned.
Add the bolognese sauce, chicken stock, ricotta, cottage cheese and Mingle Italian Herbs. Season with a little more salt and pepper, then mix well and cook for 5 minutes.
Tear or snap the lasagna sheets into smaller pieces and add them to the pan. Using tongs, gently submerge the sheets into the sauce, changing directions and distributing them as evenly as possible. It doesn’t need to be perfect.
Place the lid on and cook over the lowest heat according to the lasagna sheet packet instructions. Mine took around 20 minutes. Check the bottom occasionally to make sure it isn’t catching, and add a splash of extra stock if the sauce becomes too thick.
Use a fork to check that the pasta is cooked. It should pierce the lasagna sheets easily.
Top with the mozzarella. Place the lid back on until the cheese has melted or, if your pan is oven-safe, place it under the grill for around 5 minutes until golden and bubbling.
Finish with fresh basil and Parmesan.