Place the chopped onion, crushed garlic and sliced bacon into a large saucepan. Cook for 3 - 4 minutes or until the onion begins to turn translucent.

Add the mince beef and use a spoon to break up any lumps and mix in with the bacon and onion. Cook for a further 3 minutes or until the meat begins to brown.

Add the grated carrot, sliced celery and mushrooms and mix to combine. Cook for another 3 - 4 minutes or until the carrot and celery begin to soften.

Add the tomato soup, tomato paste and tomato sauce along with the dried mixed herbs. Mix all of the ingredients together and reduce to a medium/low heat before covering your saucepan and cook for 35 minutes. Check every 10 minutes and give it a good stir.

In the meantime, make your cheese sauce by placing all of the ingredients into a small saucepan. Turn the heat onto medium and cook for approximate 7 minutes or until all the ingredients have combined and the cheese sauce begins to thicken.

Preheat your oven to 180 degrees and take out a large lasagna dish.

Place a layer of pasta on the bottom of the dish and add ⅓ of the meat sauce. Place another layer of pasta on top before adding another ⅓ of the meat sauce on top. Repeat until you have used all of your meat sauce and have a layer of pasta on top.

Pour the cheese sauce over the layer of pasta on top and place the baking dish into the oven to cook for 35 - 40 minutes.