Preheat the oven to 200C/400F/Gas 6.
Heat the oil in a frying pan and cook the garlic and onion until soft.
Add the beef mince and cook through.
Add the chilli flakes and tomato purÃ©e and stir together.
Add the red wine and cook down until reduced by half.
Add the tinned cherry tomatoes and simmer for 10 minutes then season to taste with salt and freshly ground black pepper.
Place three sheets of lasagne in the bottom of a small ovenware dish and spoon the bolognese sauce over the pasta, then place three more sheets of pasta on top.
Tear the buffalo mozzarella into pieces, lay on the pasta and pour the cream over. Bake in the oven for five minutes.
Serve in the ovenware dish.