So to start with, let's get prepping. Chop up the carrot, garlic and onion and put in that plastic tub, sliced the bacon and then chop up all the herbs.

Fry the bacon on a high heat with some olive oil and a big pinch of cinnamon.

Once that is done, transfer it into a larger pan and add the chopped up veg from the plastic container. Stir it well. Put all the herbs in.

Add the beef and pork and give it a good cook, for at least 5-10 mins.

Then add the tinned tomatoes and 2 glasses of red wine, bring to the boil and let simmer for 2 hours stirring occasionally.

While this is being done, peel and de-seed the squash and slice it up. Put in a baking tin drizzled with olive oil and sprinkle with coriander and red chillies.

Cook for about 45 mins, until crispy (these are a little bit overdone)

Now you are ready to make a bechamel sauce. First a few chunks of butter in a frying pan.

Add in plain flour and stir and let heat up, but don't burn. You want it to be reasonably sticky and dry though.

Then stir in a pint or so of milk, use a whisk to it doesn't get lumpy.

Once you have a nice runny sauce add in about 6 or 7 finely diced fresh anchovies and a handful of parmesan shavings.

Stir this all in until nice and blended.

Now ready to get a couple of dishes oiled up and soak the pasta sheets in boiling water for 5 minutes.

Take a dish and line the bottom with pasta and allow some sheets to drape over the sides.

Place in the roasted squash and cover in the bechamel sauce.

Cover this in a layer of pasta, then add a layer of meat sauce, layer of bechamel and then another layer of pasta.

Repeat meat/bechamel/pasta until the dish is full. Then fold over the draped pasta at the sides

Top completely with pasta, then smear over some ricotta cheese and then add some torn mozzarella.

Ready to go in the oven!! Bake for 30 min at 392 F.

All done. Serve with some nice lettuce and tomatoes

Now that you have learned how to make lasagna with bechamel sauce, please be sure to view these other pasta recipes.