Heat the oil in a large frying pan over a medium heat

Sauté the onions and the garlic until soft

Set aside to cool

Place the mince, oregano and onions into a bowl

Season to taste

Add the Parmesan and mix well

Adjust the seasoning

Form into meatballs using a tablespoon measure for each meatball (approximately 28)

Seal the meatballs in the frying pan, adding a little more oil if needed

Remove from the pan with a slotted spoon and set aside to cool, leaving the pan juices in the pan

Place the tinned tomatoes into the pan and allow to reduce until all the juice has evaporated

Make the Béchamel Sauce

Preheat the oven to 180° Celsius

Layer a little of the Béchamel Sauce onto the bottom of an oven proof dish

Next layer on 2 lasagne sheets

Then layer on the reduced chopped tomatoes

Layer the meatballs and then cover with the rest of the Béchamel Sauce

Layer on the last 2 lasagne sheets

Layer the tomatoes on top and season

Top with the cheddar cheese

Leave to settle for 10 minutes and then bake for 30 minutes

Leave to set up for 5 minutes before serving