Warm some olive oil in a pan and cook the veggies until they are soft and smelling divine.
Stir in the mince and cook until it’s all combined and beautifully brown.
Next, add the herbs, garlic, passata, wine, and water/stock. Blend well and bring the flavors to a boil.
Simmer the goodness under a lid for 30 minutes.
Add a dollop of cream and break the lasagna sheets into the soup, stirring well. Cook this for 10 more minutes.
Once the pasta is tender, stir through the cheese, add salt and pepper to taste, and (optional) a sprinkle of chilli flakes for an extra kick!
