In a non-stick dish, heat the olive oil.

Add the cumin seeds and red chilli flakes; stir for around 10 seconds (just till they impart their flavour to the oil)

Add the chopped garlic and stir till it runs slightly translucent (be careful not to burn it)

Add the chopped onion, stir till it turns translucent.

Add the cinnamon and mix well.

Add the minced lamb and mix thoroughly, till all the meat is evenly browned and cooked through.

Season the meat with salt and pepper. feel free to use more pepper if you like it spicier.

When the meat is cooked, add the pasta sauce to it and stir to mix.

Season the pasta sauce with the oregano and basil. let simmer for about 10 minutes. then take it off the heat and set aside.

In an oven proof glass or ceramic dish (preferrably rectangle shaped to accomodate the lasagne sheets) pour a thin layer of the meat sauce.

Arrange a layer of the raw lasagne sheets over this sauce layer and top with more sauce.

Repeat the layers till all the sauce is used up. very important: always start and end with a layer of sauce, i.e, the bottom layer and top layer should be sauce.

Sprinkle the grated cheeses over the top, the more cheese the better.

Bake in an oven (preheated to 180 degrees C) for about 35 minutes, till the cheese is completely melted and golden on top.

Remove from the oven and let it rest for 10 minutes before serving. enjoy!