Step 1

Start with the bechamel. Put the whole spices and milk in a large saucepan, bring to a gentle simmer, cook for a few minutes, then turn off the heat, cover and leave to cool and infuse.

Step 2

Crumble pork mince into a large saucepan and cook on a medium-high heat for eight to 10 minutes, until evenly browned. Add the soybeans, tomatoes and chilli powder, bring to a simmer, then turn the heat right down. Cover and cook for an hour, stirring occasionally.

Step 3

Stir in the tomato puree, chilli bean paste, garlic, ginger and remaining 250ml milk, and cook for another hour. The sauce will eventually turn a rich, dark red with clear fat rising to the top; add a little water if it looks dry.

Step 4

Meanwhile, fry the spring onions in two teaspoons of vegetable oil for three to four minutes, until softened and browned at the edges. Blanch the lasagne in batches for 90 seconds, then set aside on a rack.

Step 5

When the meat has had 90 minutes, strain the bechamel mix to remove the spices.

Step 6

Melt the butter in a clean pan on a medium heat, add the flour and stir for a couple of minutes. Gradually add the milk, stirring to avoid lumps, simmer for three minutes, then cover and turn off the heat.

Step 7

Heat the oven to 200C (180C fan)/390F/gas 6.

Step 8

Grease a 28cm x 21cm baking dish with butter, then spoon in a third of the meat. Top that with a quarter of the bechamel, a third of the onions and a quarter of the parmesan, then cover with three sheets of pasta. Repeat these layers twice more, then spoon over the remaining bechamel. Top with the rest of the parmesan and all the mozzarella, then bake for 40-50 minutes, until browned and bubbling.

Step 9

Put aside the lasagne to rest and cool while you cook the chard. On a low heat, fry the garlic in a tablespoon of oil for two to three minutes, until lightly browned, add the chard stalks and soy, and cook for two minutes.

Step 10

Stir in the leaves, cook for three to four minutes, until wilted, then sprinkle on the sesame seeds and serve alongside the lasagne.