First start off by dicing your mince into finer portions with a knife, to be promptly placed into an oiled pan seasoned with salt on high temperature. (Preferably a wok of decent size to fit all mince in dependent on how big of a portion you require)

Before the mince is cooked (5mins) throw in the bacon, mushrooms, peppers and onions. Promptly throw the lasagne sauce into the pan and stir till all meat is covered, then place on a low heat and let simmer.

Have two cooking bowls ready for both your side of roasted vegetables and lasagne base. Gently oil the one bowl and season with salt and pepper and place the vegetables into this bowls and drizzle a little oil over the top and season again with salt and pepper.

The other bowl will then be for your lasagne in which you place a thick layer of your mince on the bottom and place lasagne sheets on the top and complete another layer of mince and repeat if your bowl is big enough to get rid of remaining mince and then finish your lasagne by putting a final layer of lasagne sheets and the cheese/white sauce.

Both bowls to be put into the oven on gas mark 6 or 200° for 40 minutes before taking the lasagne out, sprinkling your cheese over the top and using some tomatoes from your vegetables to further present your dish looking nice. During this, toss the vegetables and but back in for 5-10 minutes before taking the lasagne and vegetables out. Dishing up. And finally serving your dish!

Any leftovers can be covered, refrigerated and used the next day!