Fry the beef mince on high heat until brown. Add the oregano, thyme, salt, pepper and worcestershire sauce and mix in
Then add the tomatoes and tomato purée and mix through. Leave to cook for 10 minutes and let the sauce thicken slightly.
Slice the aubergine into thin pasta-like sheets
Meanwhile make the white sauce: Add the butter to a small saucepan and melt. Add the cornflour and stir in thoroughly until you have a paste
Add the milk and whisk continuouly. Add the parmesan and dijon mustard and stir through. You should have a creamy thick sauce. If too thick, add a little more milk. Take off the heat and set aside
To assemble the lasagne: Add a layer of the beef sauce to the baking dish and spread evenly. Add some of the cheese sauce on top and roughly spread across the beef. Then add the sliced aubergine on top so that everything is covered evenly.
Repeat this step until all mix is used up. On the very top, add the grated cheddar and spread evenly to that the entire lasagne is covered.
Cook in a preheated oven at 200 degrees celcius for 30 minutes until the cheese is golden brown. Leave to set for 5-10 minutes before cutting :)