Heat a splash of oil in a frying pan, add the onion and celery, season with
pepper and a little salt, then cook until soft. Remove vegetables and set
aside. Brown the mince in the pan, a handful at a time, tossing with a fork as
you go. Only add a splash of oil if the mixture begins to stick too much. Once
browned, tip into a sieve to remove any excess fat.
Return mince and cooked veg to the frying pan, add the chilli powder, tomatoes,
tomato purée, beans and stock, bring to the boil and simmer for 15 mins.
Heat oven to 200C/fan 180C/gas 6. Cook the pasta according to pack
instructions. Drain, stir into the mince and spoon into a large lasagne dish.
Mix the yogurt, eggs, cheese and garlic together and season lightly. Spoon
over the top of the pasta and bake for 20-25 mins or until lightly browned.