Meat Mixture
15ml margarine
1 large onion chopped
1 garlic clove, peeled & crushed or  (1 teaspoon store bought crushed garlic)
1  tin MIAMI  Tomato, Garlic, Basil & Oregano
500g mince browned
150ml red wine
15ml sugar
5ml vinegar 5ml sweet basil
40ml maizena (corn flour) 200ml tomato sauce
2ml oregano 5ml salt
2 chicken stock cubes  (dissolve in some water)

Pre-heat oven to 180oC. Brown onions, garlic in margarine until golden brown.
Add tomatoes & browned minced and cook for a while.
Add the rest of the ingredients except for the corn flour (maizena) and simmer for 20 minutes.
Make a paste of the corn flour (maizena) with a bit of water, add to other ingredients and simmer for a few more minutes before removing it from the stove.

Cheese Sauce
50g margarine 50g cake flour
10ml mustard powder 100g grated cheddar cheese
500ml milk

Melt margarine. Stir in cake flour and cook for a minute or so, slowly add milk and continuously stir with a whisk, keep adding the rest of the milk and cook for a few minutes. Add the rest of the ingredients and keep stirring while cooking over low heat. Take off heat.
If a creamier dish is desired make sauce recipe 1 ½ times.

To assemble 

First layer cheese sauce, lasagne sheets & then meat sauce.  Extra grated parmesan can also be sprinkled between layers if a more cheesy taste is desired.  Bake for ½ – ¾ of an hour. Set aside for at least 15 minutes before serving.