To Make the Ragout

1. Heat a drizzle of oil in a large pot and fry the mince and bacon until just brown – breaking them up into fine pieces while browning – this will take about 10 minutes. Add the leeks, carrots, celery and garlic and cook for a few more minutes. Add the chopped mushrooms and cook for 2–3 minutes more. The mixture should look fairly dry at this point.
2. Sprinkle over the plain flour and stir it thoroughly into the mince and vegetables. Slowly stir in the red wine and beef stock. Add the jar of JARS OF GOODNESS Sundried Tomato Pesto, oregano and a bay leaf and bring to a gentle simmer. Turn down the heat slightly and leave for 20–30 minutes until rich and thick, stirring occasionally.

For the white sauce

1. In a medium sized pot, heat the milk, onion and bay leaf gently for about 5 minutes. Remove from the heat and leave to infuse for 10 minutes. Strain and set aside.
2. Melt the butter over medium to high heat and add the flour, constantly stirring with a wooden spoon until a roux forms. Gradually start adding the milk, stirring constantly to avoid lumps. Once you have added all the milk, season the sauce with a good grating of nutmeg and salt and pepper. Whisk in the cream cheese and you are ready to assemble!
3. Spoon a third of the mince mixture into a large lasagna dish, top with store bought lasagna sheets, then white sauce and repeat, ending on a layer of white sauce. Top with grated cheese, salt and pepper and bake at 200°C for about 30 minutes.