Heat a wok on medium and spray with one kcal spray.
Add in the garlic and onion and sweat for two minutes.
Add in the courgette and pepper cooking for two minutes.
Add in the mince and cook until brown.
Add in the mushrooms and cherry tomatoes.
Add in the tins of chopped tomatoes and tomato puree.
Fill a tin with water and pour it in.
Add in a stock pot or stock cube.
Season to taste with dried herbs, fresh basil, salt and pepper.
Simmer for ten minutes to reduce slightly.
Meanwhile bring the milk to a simmer in a separate saucepan.
Mix the cornflour in a cup with a drop of milk and add in to the milk stirring until it starts to thicken.
Season with salt and pepper.
Add in the cream cheese and stir until it has melted.
Stir in 25g of grated cheddar cheese and leave aside.
To assemble lasagne, add 1/3 of the mince mixture to a lasagne dish.
Top with three lasagne sheets.
Pour 1/3 of the cheese sauce on top.
Repeat these steps again twice.
Top the lasagne with 50g of grated cheddar and 50g of parmesan cheese.
Bake in a preheated oven at 200 degrees Celsius for 35 minutes until golden and bubbling at the edges.
Serve with a side of veg or salad.