Place the olive oil in a hot frying pan and add the beef mince. Break up and cook until just starting to brown then add the beef OXO cube, Worcestershire sauce and onions. Cook for another few minutes.
Add the mixed herbs, chopped tomatoes and passata to the mince. When the mixture starts to boil reduce the heat to a minimum and leave to simmer. Now you can make the cheese sauce
In a saucepan, add the flour and nutmeg along with a small amount of the milk (approx. 100ml). Mix thoroughly until there are no lumps left then add the remaining milk
Place the saucepan onto a medium heat and slowly heat, stirring regularly until the sauce starts to boil and thicken. Allow the sauce to simmer for a couple of minutes making sure it doesn’t burn and the bottom of the saucepan
Remove the pan from the heat and add ¾ of the parmesan and ¾ of the cheddar cheese to it and slowly stir in until there are no lumps.
Creating the Lasagne
Take your lasagne dish and start to layer the ingredients. Start with a 1/3 of the mince, spread over the base of the dish. Then add a layer of lasagne sheets
Repeat this until all the mince is gone and you have a layer of lasagne sheets on the top.
Pour the cheese sauce over this and spread out so everything is covered
Sprinkle the remaining Parmesan and cheddar cheese over the sauce
Loosely cover the dish with some kitchen foil and pop in the oven for approx. 30 minutes
Remove the kitchen foil and cook for another 10 minutes to brown up the top
Using a knife, check the lasagne is soft and cooked. If not, you can cook it for a little longer
Remove from the oven and allow to rest for about 10 minutes