Hot 'n' Spicy Lasagne

Heat up some oil in a large frying pan and fry bacon lardons until crisp. Reduce the heat slightly and add the onions, celery, carrots, pepper and garlic, and fry for about 10 minutes until the vegetables have softened.

Increase the heat again and add the mince. Fry until the mince has browned all over, stirring continuously.

Pour in the tinned tomatoes, add the bay leaves, mixed herbs, stock cube, wine and cherry tomatoes. Mix well and stir in the chopped chillies, including seeds, and mix everything together.

Bring to a gentle boil and reduce heat. Cover and leave to cook for around an hour or so, until thickened, stirring occasionally.

While the bolognese is cooking, pour milk into a saucepan. Pierce each onion halve with 2 cloves. Place the onion and bay leaves in the saucepan and bring to the boil. Once boiling, remove from heat and allow to infuse for 20-25 minutes.

In another pan, melt the butter and stir in the flour. Continually stir until a paste forms. This is called a roux. Cook this for around 2 minutes.

After the milk has been infusing for 20-25 minutes, remove the onion and bay leaves. Slowly add the milk to the roux, continuously stirring. Cook for around 10 minutes until the white sauce thickens.

In a lasagne dish, layer up the lasagne with a layer of the bolognese followed with the pasta sheets, top with white sauce and more pasta sheets. Again, to with a layer or bolognese, pasta sheets, white sauce, pasta sheets. Finish with a final layer of the bolognese, pasta sheets, white sauce and top with the grates cheese.

Place lasagne on the centre shelf of the oven, pre heated to 185°C, and bake for 30 minutes.

Dish the lasagne up and serve with a side salad.