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Preheat the oven to 180 degrees Celsius.
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Heat a deep pot over medium heat.
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Add beef mince into the pot and using your cooking utensil, break the mince up into small pieces. Cook until all water has evaporated from the bottom of the pot.
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When the beef is half way cooked, add onion, garlic, chilli into the pot and stir for 2-3 minutes, or until onion is translucent. Add tomato pasta and spices such as salt, pepper, oregano, mustard powder, a cinnamon stick and half of the basil. Allow to heat through.
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Add the beef stock and tomato passata and parmesan rinds and cook for 30 minutes.
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In a deep dish, spoon a small amount of the sauce onto the bottom, edge to edge to ensure nothing sticks. Layer the sheets on the bottom, then top with a layer of sauce and a layer of mozzarella.
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On the next layer, add sheets, sauce and top this time with parmesan (whilst layering, change between mozzarella and parmesan). Continue layering until you reach the top.
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Cover with alfoil and place into the oven for 30 minutes.
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Once removed from the oven, allow to cool slightly to set. While this is setting, chop up your basil dressing until it's a fine paste.
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Drizzle the basil dressing on top of a serve of lasagna and eat!
