Fry the beef mince until there is no red left, then add onions fry for 5 minutes. Then add the butter, melt it if its a little dry, make a space in the middle of the pan and fry crushed garlic for 30 seconds.

Add the italion herbs and mix in, then make a well and pour in the wine, let it fry for about a minute then mix in.

Next pour your 2 tins of tomatoes in and stir, then add the water and mix in beef cubes, add salt and pepper and mix. Let it cook on low for 5 mins

Stir in the tomato puree and mix. The mix should be liquidy, not thick. Let it all simmer for 10 mins.

Make your cheese sauce. Add a tablespoon of Worcestershire Sauce to the cheese sauce and stir in. Or make a packaged sauce but still add the Worcestershire sauce to it.

Get a good deep ovenproof dish, and grease it. And put 4 ladle spoons in the bottom of dish cover the bottom, use mostly the juice

Place pasta sheets covering the juice, then ladle more of the mix and cover the pasta sheets. Make sure its runny not too thick

Again cover the lasagne sheets with the mix ladle over until its covered and is rising a little up the sides

Again ladle the mix over the lasagne sheets, only just cover them thinly and save enough for the last layer.

On top of that add thin layer of mix and cover it with the cheese sauce.

Layer the top of the cheese sauce with a third layer of lasagne sheets, then ladle the rest of the mince mixture all over until its gone. If it looks too thin you can add 2 tblspoon of tomatoe puree into a 1/4 cup of hot water and pour on top spread it evenly.

Sprinkle all over the top with Mozarella Cheese grated.

Cook in oven for 35--45 minutes on 180°C or gas 7 When done sprinkle all over the top with dried parmesan cheese.