Dice and slice the onion, garlic, carrot and celery and add to heated olive oil in a frying pan. When soft add the mince and brown then add lentils, cherry tomatoes and tomato passata. Add half a cup of water. Bring to the boil then simmer until meat is soft and flavours are developing. While the meat is simmering make a roux with the extra olive oil and flour. Gradually add the milk and stir until a thick Béchamel sauce forms. I like to add a handful of parmesan cheese to the Béchamel sauce.

To assemble, place a third of the meat sauce in the bottom of a lasagne dish. Top with pasta sheets and repeat until all the meat and lasagne sheets are used. Top everything with Béchamel sauce and parmesan cheese. Bake at 200°C for half an hour until topping is puffed and golden.