1. Bring plenty of water to a boil in a large pan and stir in the olive oil. Add the lasagne sheets and cook till al dente (cooked, but still firm to the bite).

2. Drain and refresh in cold water. Drain again and set aside to cool.

3. Preheat the oven to 180°C.

4. To make the sauce, heat the olive oil in a pan. Add the onion and celery and sauté for a few minutes. Add the garlic and continue to sauté for a few seconds. Add the carrot and mutton mince and continue to sauté over high heat for three to four minutes.

5. Lower heat, add half a cup of water and simmer till mince is tender. Stir in salt and crushed peppercorns, tomato concasse and tomato purée and mix well.

6. Line the base of an ovenproof dish with a few cooked lasagne sheets. Top with some of the Bolognese sauce. Repeat layers ending with lasagne.

7. Pour the cheese sauce over and sprinkle the top with grated cheese. Bake for about fifteen to twenty minutes.

8. Serve hot.