Beef lasagne

• Beef mince500 g
• Lasagne sheets250 g
• Chopped tomatoes (tin)2 tins
• Brown onions150 g
• Carrots150 g
• Semi-skimmed milk600 ml
• Butter50 g
• Mature Cheddar100 g
• Lettuce1 lettuce

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, plain flour. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Make the meat sauce. Finely chop the onion and carrot and cook in a tablespoon of oil over a medium heat for 5 minutes. Turn the heat up, add the mince and brown it for 5 minutes, breaking it up. Add the chopped tomatoes, season, and simmer for 20 minutes.500 g beef mince2 tins chopped tomatoes150 g brown onions150 g carrots
2. Make the white sauce. Melt the butter in a pan over a medium heat, stir in 4 tablespoons of flour and cook for 1 minute. Take off the heat and whisk in the milk a little at a time. Return to the heat and stir until it thickens and just bubbles. Season.600 ml semi-skimmed milk50 g butter
3. Heat the oven to 190°C (170°C fan). In an ovenproof dish, layer a third of the meat sauce, then lasagne sheets, then a third of the white sauce. Repeat twice, finishing with white sauce. Grate the cheese over the top.250 g lasagne sheets100 g mature cheddar
4. Bake for 40 minutes until golden and a knife slides easily through the pasta sheets. Rest for 10 minutes so it holds its shape when cut. Serve with lettuce as a salad, if you are using it.1 lettuce

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