Start by browning the beef mince in a large pot at a medium-high heat. Remove any excess fat that renders out, leaving a little bit left. Then remove from the pot and set aside.

Whilst the beef mince is cooking, prepare your vegetables by finely dicing both the carrot and onion.

Pour in a splash of the beef stock to deglaze the pot. Pour in a drizzle of olive. Add the onion and saute until it begins turning translucent.

Crush or grate the garlic in with the onion. Then add the carrots. Saute the vegetables for a few minutes until they soften.

Now add the tomato paste along with the italian herbs to the pot. Mix to coat, let the tomato paste cook and lightly caramelise for a minute or so.

Return the beef mince back to the pot. Pour in the premade tomato and cheese pasta sauce. Stir so that the mince, vegetables, and sauce are combined.

Add the lasagna pasta into the beef mince mix, carefully folding it in.

Pour in the remaining beef stock. Stir so that it is not only pooled on top of the mince.

Place the lid on the pot, then leave to simmer for 10-15 minutes until the pasta is fully cooked.

If using a packet or premade cheese sauce, follow the instructions then gently fold it into the lasagna - careful not to incorporate it fully.

Whilst the pasta is cooking in the lasagna beef mince and sauce, it is time to prepare the cheese sauce. Start by melting the butter in a separate pot.

Add the flour to the butter. Stir until the flour has fully incorporated into the butter. Cook for a minute or so, be careful it does not burn.

Pour in the cream, consistently stirring to avoid clumping.

Once the sauce has thickened, add in your grated tasty cheese and parmesan. Keep mixing until the cheese has melted.

Once the cheese sauce is ready, gently fold it into the lasagna - careful not to incorporate it fully.

Serve and enjoy!