Home-made lasagne!
First prepare the tomato sauce: sauté one finely chopped onion, two cloves garlic, and add some mixed spice (1 tbs); add six large fresh tomatoes, 3 tbs tomato puree, 1 glass wine, 1 stock cube; simmer till thick.
Meat filling: Fry a chopped onion, 2 cloves garlic with 500g mixed beef and pork mince, 250g chopped lean back bacon, 1 tsp mixed spice, 1 tbs freshly grated nutmeg; variations: add one cubed and peeled aubergine to the meat mixture or alternatively add some fresh spinach and cook till just wilted.
Beschamel sauce: Melt 2 tbs of butter in pan; add 4 tbs flour and mix to a roux; remove from heat; add 750ml skimmed milk, 1 veg. stock cube, 1 tbs grated nutmeg, 1 bay leaf and keep stirring on a low heat till it thickens. For cheese sauce, just add some grated cheese (cheddar works best, but parmesan/provolone is also good).
Assembling the lasagne:
Lighty grease an oblong dish; add some tomato sauce at the bottom; put the first layer of lasagne sheets (either dry or semi-dry like the ones bought at lidl); top with the meat mixture, some more tomato sauce, and drizzle with beschamel; add some grated cheddar cheese; continue with the layers finishing with a pasta layer; add some tomato sauce (but no meat mixture), top with a lot of beschamel, grated cheese, parmesan cheese, crushed pepper; soak the whole lot with about 500ml skimmed milk. Cover with foil and bake in a preheated oven (200 fan, lowered to 175) for about 40 mins.; uncover and bake for a further 15 minutes till top is nice and golden. Best not serve straight away but leave to settle for around 40 mins.