Heat the oil in a pan and cook off the bacon until it starts to crisp. Remove with a slotted spoon and set aside
Add the chopped onions and carrot to the pan and cook on a medium heat for around 10 minutes or until softened
Add in the mushrooms and minced meat. Brown off the mince stirring continuously to avoid clumps. Don't drain the fat
Add the bacon, chopped tomatoes, tomato puree, worchestershire sauce, oregano, basil, garlic, bouillon and water. Bring to a simmer then cover and cook for 30 minutes. Season with a little pepper
Preheat the oven to gas 5 / 190C / 375°F and set out two 12"x 8" dishes for assembling your lasagne
Check your pasta sheets to see if they need boiling first or if you can use them dry. I like to soften mine by boiling for a minute first then cooling them in cold water before adding to the dish. The Sainsburys ones I use are just rice flour and cornstarch. No egg
Melt the butter in another pan and stir in the flour. Whisk in the milk and bring to a simmer to thicken whisking all the time. Season with some pepper
Mix the sugar into the mince mixture, season again to taste, add more garlic if you like. Spread a third of the mixture in the bottom of each of your dishes
Top with a layer of pasta sheets
Put another third of mince mixture in each dish, another pasta layer then repeat one last time
Spread half of the white sauce on top of each dish and sprinkle half of the cheese over each to finish
Bake for 30 - 35 minutes or put in the fridge to cook later. From chilled oven time is 40 - 45 minutes
Wrap the remaining lasagne in foil and freeze for another day. Defrost overnight in the fridge and cook from chilled as above
If you have a tomato allergy please use my recipe for tomato-free 'tomato' sauce in place of the chopped tomatoes and my ketchup version to replace the tomato puree
