Directions: To make sauce, heat oil in a frying pan and cook onion, garlic, bacon and mushrooms for 2 - 3 minutes, or until the onion is soft.
Add mince to pan and cook for 4 - 5 minutes, or until meat browns. Combine tomatoes, wine, basil, oregano and sugar and pour into pan with mince mixture and bring to the boil. Reduce heat, cover and simmer for 45 minutes, or until sauce thickens.
Remove pan from heat and stir in cheese and spinach. Season with black pepper.
To assamble lasagne, spread one-third of cheese sauce of a base of lightly greased 18/28cm shallow ovenproof dish. Top with three lasagne sheets, spread half the meat sauce over, then with third of a spinach - cheese sauce. Top with another three lasagne sheets and ramaining meat sauce. Place remaining lasagne sheets over meat sauce and top with remaining meat sauce.
Combine Cheddar and Parmezan cheese and sprinkle over lasagne. Bake for 40 minutes, or until golden.