1 x 400g tin of chopped tomatoes
1 tsp oregano
1 dash Worcestershire sauce
1 tbsp tomato puree
1 onion, chopped
1 carrot, peeled and diced
1 celery, trimmed and finely sliced
1 clove of garlic, crushed
1 tbsp olive oil
300 ml hot, recently boiled water
1 tsp beef Bovril (or 1 beef stock cube, crushed)
50g plain flour
3 oz cheddar cheese
1/2 oz grated parmesan
6 fresh lasagne sheets (or dried lasagne sheets softened in water and ready to use)
Heat the olive oil in a deep based saucepan and add onions and garlic over a medium heat, cooking until the onions are soft and translucent.
Add the minced beef and cook until browned all over.
Add the carrots and celery and cook for a further minute.
Add the chopped tomatoes, tomato puree, oregano, hot water, Bovril and Worcestershire sauce. Bring to the boil and then lower to heat to just above a simmer, stirring occasionally as the sauce thickens for approximately 20 minutes.
After 10 minutes, turn the oven on to 200C and start cooking the white sauce.
Melt the butter in a sauce pan, stir in the flour. Remove from the heat and add a little milk, whisking with a metal whisk until you get a roux. Return to the heat and add the rest of the milk, stirring continuously until the mixture thickens and bubbles.
Add 1oz of the grated cheddar cheese and stir in to the bubbling sauce, until melted through. Remove from heat.
In a lasagne dish, spoon in a layer of the meat sauce. Cover with a layer of the white sauce and then place a layer of lasagne sheets on top. Repeat again with another layer of meat sauce, white sauce and lasagne sheets. Finally pour on the remaining white sauce on top of the lasagne sheets and cover the with the remaining grated cheddar cheese and parmesan.
Cook in the oven for 20-25 minutes, until the cheese has melted and turned golden and the sauce is bubbling through.
Serve with a healthy salad.