Pre heat the oven to 180’C
To make the bolognaise sauce, heat the oil in a large pan (I find my Le Creuset makes the best bolognaised) and fry the onion for around 5 minutes until soft.
Add the pepper, garlic, and mince and stir until the mince has browned and the pepper has softened.
Add the Worcester sauce and vinegar, stir and simmer off for 2 minutes.
Add the remaining ingredients, stir and bring to the boil, reduce the heat and simmer while you make the make the white sauce
In a frying pan cook the courgette and the leek on a medium heat for around 5-7 minutes, stirring occasionally to prevent sticking.
Heat the milk in another saucepan until steaming and then crumble in the stock cube.
Make the flour into a paste with a little water and stir into the milk. Continue to stir over a medium heat until the sauce thickens.
Stir in the mustard and then take 2-3 tbsp of the sauce and mix it with the courgette and leek mix
In an oven proof dish (mine is a 30cm by 20cm) layer up the lasagne, first with half the mince mixture and top with a layer of lasagne sheets. Spread the creamy courgette mix over the top and the place another layer of lasagne on top of that. Add the remaining mince to the dish, topping with the final layer of lasagne and then poring over the white sauce.
Top with the grated parmesan and a good twist of black pepper.
Bake in the oven for 40-45 minutes and serve with fresh salad.