For the bolognese sauce:
A small bunch of basil
50g parmesan
Salt & pepper
2 x 400g tins of tomatoes
2 x tsp dried oregano
500g mince
Olive oil
2 x sticks of celery
2 x carrots
2 x medium onions
2 x cloves of garlic
2 x rashers of streaky bacon

For the lasagne:
350g lasagne sheets (I used vegetable lasagne from Truly Good Food)
500ml creme fraiche
100g parmesan
1 tomato

Finely slice the bacon. Peel and finely chop the onions, garlic, carrots and celery – don’t worry about technique, just chop away.
Place a large casserole-type pan on a medium to high heat. Add 2 glugs of olive oil, your sliced bacon and the oregano and cook and stir until the bacon is lightly golden.
Add the veg to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly coloured. Stir in the minced meat and the tinned tomatoes.
Stir in a good pinch of salt and pepper.
Pick the basil leaves and place in the fridge for later. Finely chop the basil stalks and stir into the pan. Bring to the boil. Turn the heat down and simmer with the lid on for 45 minutes, stirring every now and again to stop it catching.

Preheat the oven to 190C. Remove the Bolognese sauce from the heat. Finely grate the Parmesan and stir a quarter of it into the sauce. Tear and stir in any larger basil leaves, keeping the smaller ones aside for later.
Have a taste of the sauce, and season with a little more salt and pepper if you think it needs it. Boil some water in the kettle and pour it into a pan, then add all your lasagne sheets with a drizzle of oil and blanch (slightly soften) for 3-4 minutes (this is only necessary if you are using pasta and not veggie sheets). Drain the sheets in a colander and carefully pat them dry with some kitchen paper to absorb any excess water.

Spoon a third of your Bolognese sauce into the bottom of an earthenware oven proof dish. Follow with a layer of lasagne sheets. Dollop over a third of your creme fraiche and smooth it out to cover the lasagne sheets.
Sprinkle with a good pinch of salt and pepper, and another quarter of grated Parmesan. Add another layer of lasagne, and repeat the layers twice more, finishing with a layer of creme fraiche and the remaining Parmesan.

Top with some slices of tomato, scatter over the small basil leaves and drizzle with olive oil. Cover with foil, place in the preheated oven and bake for 20 minutes. After that, remove the foil and cook for a further 35 minutes, until the lasagne is bubbling and golden.

Serve on the table with a fresh green salad and let everyone help themselves.