Heat olive oil in a pan.
Fry minced garlic and onion without browning. Add in chilli and pork and fry for 2 minutes. Stir in the tomatoes and tomato puree. Add in 100ml water, cover the pan and leave to simmer for 40 minutes.
To make the cheese sauce, heat the milk in a pan. Stir in the double cream, half of the grated Cheddar cheese and the blended cornflour. Stir continuously until the cheese sauce thickens, set aside.
Pre-heat oven to Gas 4, 180°C, 350°F.
Layer the meat sauce and the lasagne sheets into 4 individual ovenproof dishes, pour over the cheese sauce and sprinkle with the rest of the Cheddar cheese.
Bake in the middle of the pre-heated oven for 40 minutes.
Serve with jacket potatoes or mixed salad.
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