Finely dice all the vegetables or use a food processor to save time

Preheat oven to 200°C fan

Heat olive oil in a large pan over medium heat

Sauté the diced vegetables with a pinch of salt for 10 minutes, stirring occasionally, until softened and starting to caramelise

Add the mince, tomato puree, balsamic vinegar and rosemary

Cook for another 10 minutes on high heat, breaking up the mince with a spoon until browned

Add a splash of water to deglaze the pan if it sticks

Pour in the passata and fill the passata tin with water, adding that as well

Stir in the stock pots, lentils, salt and pepper

Bring to a simmer and cook for 15-20 minutes, reducing until thickened

In a separate pan, heat olive oil and stir in the flour

Cook for 3 minutes over low heat, stirring continuously

Gradually whisk in the milk, about 200ml at a time, allowing the sauce to thicken before adding more

Once all milk is added, simmer for 5 minutes until thickened slightly

Stir in the cheese, salt, pepper, bouillon or stock cube and simmer for 5 minutes

Start with a layer of ragu sauce in your baking dish, followed by béchamel, parmesan, and lasagne sheets

Repeat this process twice more for a total of 3 layers

Finish by pouring remaining béchamel on top of the final layer of pasta

Add a crack of black pepper and a final sprinkle of cheese

Cover the dish with foil and bake at 200°C fan for 20 minutes

Uncover and bake for another 15 minutes until golden and bubbling

Allow the lasagne to rest for 10 minutes before serving