Preheat the oven to 180⁰C. In a large casserole-type pan, add a tablespoon of oil and fry diced bacon until golden. Add diced onion, grated carrot, crushed garlic cloves and the chopped herbs of your choice – coriander, thyme or basil work well but you can use anything. Remove from pan.
Brown the mince, then add the tinned tomatoes and red wine. You can use water instead of wine if you like but add a tablespoon of tomato paste to boost the flavour if you choose to do this. Return the bacon and vegetable mixture to the pan, simmer for 10 minutes. Season with salt and pepper.
Combine the cream cheese with a handful of the mozzarella. Add milk as required to get a smooth consistency. Cook the spinach and set aside.
Assemble the lasagne in a deep lasagne dish. Add a layer of meat, spinach, cream cheese sauce, a sprinkle of mozzarella and then a lasagne sheet. Repeat this three times and finish with cream cheese, mozzarella and parmesan cheese on the top.
Cook in the oven for 30–35 minutes until beautifully golden.