Cooking - meat sauce first
Cook the pork mince in a saucepan, stirring constantly to break up and cook evenly.
Add flour and stir through, cook on for a minute.
Add the mushrooms and garlic, stir through.
Add the sour cream, spinach and sage, stir through gently.
Season to taste and remove from the heat.
Prep the tomato sauce next
Mix the passata or tinned tomatoes, sun dried tomato paste, sugar and thyme - whizzing them with a hand mixer gives a nice smooth consistency.
Assembly and Cooking
Mary Berry soaks her lasagne sheets in water for a few minutes before assembling. You have to get this right - too much soaking and they fall apart. It does make them nice and soft though.
The choice is yours: start with a layer of meat mix OR grease the lasagne dish and start with a layer of pasta sheets.
Whatever, add a layer of meat mix and then a few blobs of the tomato mix. Cover with lasagne sheets. Repeat.
End with a layer of meat - it can have gaps in it. Top it with cheese, and I like to add a hearty scattering of sesame seeds, which brown up nicely and add a light crunch.
Cook for 30 to 35 minutes at 180 degrees, serve with veg such as kale, broccoli or cauliflower, and enjoy!