Add the dried mushrooms and chilli flakes to the hot chicken stock, and leave to soak while you prepare the rest of the ingredients

Pre-heat the oven to 200C / 390F and grease an overproof dish big enough for all ingredients

In a pan, fry the onion and garlic for 5 minutes on a medium-high heat, until golden and translucent.

Add the chopped fresh mushroom, tomatoes and two teaspoons each of salt and pepper, fry for another 5 minutes to cook the mushrooms down.

Stir in the mground pork well into the micture, then leave on the heat for 5 minutes, without stirring. You want the mixture to brown well and start to crisp slightly.

Whilst mixture is browning, remove the dried mushrooms from the chicken stock and dice well.

Stir the mixture in the pan well, scraping up any browned bits that stick to the bottom of the pan, then leave for another five minutes without mixing - adjust the heat if there's any sign of burning happening rather than browning.

Stir in the choped mushrooms, the stock and chilli flakes, and 500ml of water. Simmer for 5 minutes then turn the heat down low, and let simmer gently for 40 minutes, stirring occasionally, until the sauce reduces and thickens.

Once thickened, turn off the heat, stir in the basil and cream.

Now time to assemble the lasagna, spread once quarter of your sauce over the bottom of the dish, then top with a layer of the sliced eggplant.

Spread another quarter of your sauce on top, followed by one third of your grated Parmesan, repeat the layers (eggplant, sauce, cheese...) until ending with a final layer of cheese.

Bake in the over fore 40 minutes until brown and crisp on top and the eggplant has cooked and softened. Then serve