Begin by pre-heating your oven to 180 degrees Celsius. Heat the vegetable oil in a large saucepan and when hot add the diced carrot then stir fry for 1 -2 minutes. Then add the beef mince and powdered fenugreek and stir fry until you have browned all the mince, breaking it up as you do so. Continue by adding the red wine, give it a good stir and leave on a high heat to reduce to almost nothing stirring occasionally. Then add the chopped tomatoes, bay leaves, balsamic vinegar, GF soy sauce and a couple of twists of salt and pepper and bring to a high simmer, cook until it has reduced to a thick sauce taking care to stir regularly making sure the bottom doesn’t catch. When done, set aside and remove the bay leaves. Then heat a large saucepan of water until boiling and then add half the pack of GF lasagne sheets, cook for 4 to 5 minutes then drain.

Add 500 millilitres semi-skimmed milk to a large saucepan along with a twist of salt and pepper and the nutmeg. Put the remaining 200 millilitres semi-skimmed milk into a jug and then use a spoon to mix in the potato (or Corn) starch. When mixed, heat the saucepan of milk until hot then add in the starch whisking as you go, it will suddenly thicken when it reaches the right temperature. When thick, remove from the heat and add the grated mozzarella and cheddar and whisk until combined.

Grease an oven proof dish with butter or margarine then add enough beef sauce to make a thin layer at the bottom. Top this layer with a thin layer of the cheese sauce then add the GF lasagne sheets on top so everything it covered (you will have to break some up to fill the space, save the bits as you can use these in the next layer). Repeat for another layer then add a final layer of beef, cheese sauce and top this with the grated parmesan. Place in the oven for 35 minutes then leave for 5 - 10 minutes too cool before serving onto plates.