Oven AGA: Slide into the centre of the Baking Oven, or just below. Cook for about 45 minutes until the cheese has browned and the pasta is tender. To assemble the Lasagne: take a shallow ovenproof dish, spread half of the meat sauce over the base of the dish, then half of the white sauce and half of the cheese. Top this with half of the Lasagne, arranging the sheets edge to edge so they don’t overlap. Repeat these layers once more and then top with the last of the white sauce and finally the cheese.

First make the meat sauce: heat the minced beef gently in a large AGA pan on the Simmering Plate to allow the fat to run out, then move on to the Boiling Plate and fry until browned. Add the onions and bacon and fry for a further 5 minutes. Stir in the flour and then the remaining ingredients. Stir well, bring to the boil and simmer for 5 minutes. Cover with a lid. Place the whole orange in a small saucepan, cover with boiling water and simmer until soft, about 20 minutes. Set aside to cool. To make the orange filling, cream the soft butter, then add the sieved icing sugar and reserved orange pulp. Sandwich the cakes together with the icing, and sieve icing sugar over the top of the cake.Oven AGA: With the grid shelf on the lowest set of runners cook in the Roasting Oven for about 45 minutes until the cheese has browned and the pasta is tender. If necessary protect with the cold plain shelf.

When the orange is soft and cold, cut in half and remove any pips. Process the whole orange, including the skin, until medium chunky. Reserve 2 level tablespoons of the orange pulp for the icing, and leave the rest in the processor. Add the remaining cake ingredients and blend until smooth. Avoid overmixing. Divide the mixture evenly between the two tins. AGA - Bake on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners for 20-25 minutes, turning after 15 minutes. When the cakes are cooked, they should be shrinking away from the sides of the tins and be pale golden brown. A fresh, spiced orange cake. If liked, you can ice the cake as well as fill it. Use just under half the orange filling to sandwich the cakes together and spread the rest on top PREPARING AHEAD - Best eaten freshly made but it will store in an airtight container for 2-3 days. You could also freeze the filled cake for up to 2 months. Thaw for 2-3 hours at room temperature.Preheat the oven to 180C/fan 160C/gas 4. Grease and base-line two deep 20cm tins with greased greaseproof paper.