• For the mince:
    • 1 onion
    • 1 clove of garlic
    • 1 carrot
    • 1 tablespoon of oil
    • 250g lean minced beef
    • 1x 400g can of chopped tomatoes
    • 1x tablespoon tomato purée
    • 100ml water
    • 1x teaspoon mixed herbs
    • Black pepper
  • For the cheese sauce:
    • 25g of butter
    • 25g plain flour
    • 300ml semi-skimmed milk
    • 50g cheddar cheese (grated)

    Plus lasagne sheets.


    1. Preheat the oven to 190°. Peel and chop or grate the carrot. Peel and chop the onion. Crush or finely chop the garlic.
    2. Heat the oil in a large pan and fry gently until soft (5-10 minutes).
    3. Add the mince. Break up with a spoon and fry until browned.
    4. Add the can of chopped tomatoes, the tomato purée and the water. Add the herbs and black pepper and simmer for 20 minutes while you make the cheese sauce.
    5. Melt the butter in a pot or pan. Add the flour and whisk continuously. It will come together to form a roux. Gradually add the milk a little bit at a time, continuing to whisk. Keep whisking until the sauce is nice and smooth.
    6. Simmer for 2 minutes before adding roughly half of the grated cheese.
    7. In an ovenproof dish, start layering the mince, the lasagne sheets and the cheese sauce. Repeat. Your top layer should be cheese sauce. Add the rest of the grated cheese.
    8. Bake for 20 minutes.