In a large saucepan or cast iron pot, heat the oil and then fry the onion until soft.
Add the mince to the pan and stir until it’s all browned.
Add the garlic and the chilli for 2 minutes before stirring in the cinnamon and rosemary.
Stir in the remaining ingredient, bring to the boil and then simmer for at least 15 minutes until thickened.
Preheat the oven to 180’C
To make the béchamel sauce, heat the butter and the flour together in a saucepan and stir to make a paste.
Continue to stir and add the milk a glug at a time – stirring between each addition to smooth out any lumps.
Once you have added all your milk, continue to stir until the sauce is thick enough to coat the back of your spoon.
Turn off the heat and stir in the parmesan.
In a medium sized rectangular oven dish, spread out half the bolognaise on the bottom.
Top with one layer of lasagne sheets and then lay the edam out over the top and sprinkle over the feta.
Add a ladle of the cheese sauce to fill in any gaps.
Top with another layer of lasagne and then the bolognaise.
Finish off with your final layer of lasagne and top with the remaining cheese sauce.
Sprinkle your parmesan on top and bake in the oven for 40-45 minutes, until golden and crispy.