Dice 1 onion and fry in virgin olive oil; add 1 kg of premium beef mince and fry till golden brown
Add 1 glass of red wine and 1 glass of water, and add 2 crushed cloves of garlic, and a pinch of all of your herb & spices (oregano, basil, pepper, smoked paprika, cinnamon sugar) and 1 tablespoon of salt, and simmer for a half hour.
Add 2 bottles of crushed tomatoes and 4 tablespoons of tomato paste and simmer for a further 10 minutes.
Using an oven-proof deep dish, spread a layer of the sauce made above, then commence laying instant lasagne sheets; add a sprinkle of shredded mozzarella cheese and a sprinkle of grated parmesan cheese; then continue this process (sauce, sheets and cheeses) until you have only room for 1 layer in the dish. Now add a jar of Bechamel sauce to the top layer of instant lasagne sheets, and drizzle with more of the sauce made above.
Cook this between 150 and 180 degrees for 1 hour, then remove from oven and garnish with one chive.