Soften the onion and garlic

• Heat a little oil in a large pot.
• Cook the onion and garlic until soft and fragrant.

Brown the mince

• Add the mince and break it up.
• Season with garlic powder, onion powder, Italian seasoning, oregano, salt and pepper.
• Cook until the mince is browned.

Build the tomato base

• Add the tomato puree and cook it off until it darkens in colour.
• Stir in the chopped tomatoes, passata and Worcestershire sauce.

Add stock and lasagna sheets

• Pour in the beef stock made with the water.
• Add the broken up lasagna sheets and stir.

Simmer until the pasta is soft

• Cook, stirring often so the sheets don't stick, until the pasta is soft.

Finish with cream and cheese

• Stir in the double cream and the cheddar and Parmesan.
• Serve hot, with a spoon of ricotta on top if you have it.