Step 1

Preheat oven to 180°C. Grease two, 26cm x 18cm lasagne dishes. Heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic and cook for 2 to 3 minutes or until tender. Add mince and cook, stirring with a wooden spoon to break it up, for 5 minutes or until browned.

Step 2

Stir in tomatoes and juice, paste, wine, basil, oregano and cinnamon. Season to taste. Bring to the boil. Reduce heat and simmer for 45 minutes or until thick. Cool.

Step 3

Cook pasta in a large saucepan of boiling salted water until just tender. Drain and return to pan. Stir in meat sauce.

Step 4

Melt butter in a saucepan over high heat. Add flour and cook for 1 minute. Remove from heat. Slowly add cream and milk, stirring constantly. Return to heat and cook, stirring constantly, until sauce comes to the boil. Reduce heat and simmer for 5 minutes. Cool for 10 minutes. Stir in eggs and cheese.

Step 5

Spoon meat and pasta mixture into prepared dishes. Pour cheese sauce over mixture and spread evenly. Bake for 50 to 60 minutes or until hot and golden.