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1
Fry the bacon, onion and beef in the oil until brown, stirring frequently. Add all the remaining bolognese sauce ingredients and stir well. Cover and simmer for 1 hour.
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2
To make the white sauce, melt the margarine in a saucepan and stir in the flour. Cook, stirring, for 2 minutes. gradually add the milk, stirring constantly. Bring to a boil, stirring, and simmer until the sauce has thickened. Season to taste, cover and keep hot.
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3
To prepare the pasta, bring 4 to 5 pints of water to a boil with the oil and salt. Add the lasagne and boil for 8 minutes. Drain in the colander, rinse with cold water, then arrange on a damp towel so that the pieces don't stick together.
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4
Assemble the lasagne in three layers in a shallow ovenproof dish lined with foil. Start with a layer of the bolognese sauce, then a layer of pasta, then a layer of the white sauce and gruyere cheese. Continue making layers, ending with one of white sauce. Sprinkle with the remaining gruyere and the parmesan.
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5
To freeze: put dish in freezer, once it has frozen remove from freeezer, remove lasagne from dish, place in plastic bag and return to the freezer.
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6
To thaw and serve: return to the dish and reheat in a 375 degree (mark 5 on a gas oven) for 1 hour or until golden brown
