When I'n cooking, I just throw in things I like - that's why there's aubergine, chilli and balsamic vinegar in this lasagne. I tend to eat more protein in the build-up to a game, and afterwards, and to keep it healthy I'd use extra-lean mince and not too much mozzarella.

Dried lasagne sheets
1 aubergine, sliced
Olive oil

for the meat sauce

500g minced beef
A few bacon rashers
1 onion, chopped
2 garlic cloves, crushed
A few mushrooms, sliced
1 red chilli, chopped
A few Italian herbs
A glass of red wine
1 tbsp tomato purée
1 can plum tomatoes
1 carrot, chopped
1 stick celery, chopped
Balsamic vinegar
Salt and pepper

for the white sauce

Mozzarella, sliced
A handful of grated Parmesan
1 pint milk
50g flour
A knob of butter

Fry the aubergine in the oil until soft and drain on kitchen paper. Next make the meat sauce - start by frying off the meat, onion and garlic, then add all the rest and cook it down. Now make the white sauce. Melf the butter and mix in the flour. Add the milk slowly, stirring, and cook on a low heat for a few minutes.

Preheat a medium-hot oven. Cover the bottom of a biggish dish with the meat sauce, then white sauce, then pasta. In the next layer use aubergine instead of pasta, and keep going. Top it with the white sauce, mozzarella and Parmesan and bake until golden.

England play Scotland in the Six Nations this afternoon at Twickenham. Live coverage starts on BBC1 at 5.45pm. www.rfu.com/ersc