Easy Beef Lasagne

Ingredients

• 500 g (1 lb 1½ oz) Beef mince
• 1 tbsp Olive oil
• 1 Onion, finely chopped
• 2 cloves Garlic, crushed
• 2 tbsp Tomato paste
• 700 g bottle (1 lb 8½ oz) Tomato passata
• 1 tsp Dried oregano
• 250 g packet (9 oz; about 9 sheets) No-boil lasagne sheets
• 50 g (1¾ oz) Butter
• 50 g (6½ tbsp) Plain flour
• 625 ml (2⅔ cups) Milk
• 150 g (5¼ oz) Cheddar, grated
• Salt and black pepper

You’ll need: Large frying pan, Saucepan, 20 x 30cm (8 x 12 in) baking dish

Method

1. 1

   Heat the oil in a large frying pan over medium-high heat. Cook the onion for 3 minutes, adding the garlic for the last minute. Add the mince and cook for 6–8 minutes, breaking it up, until browned with no pink left.

2. 2

   Stir in the tomato paste, passata, oregano, 1/2 cup water, salt and pepper. Simmer for 10 minutes until thickened. Heat the oven to 190°C (375°F), or 170°C (340°F) fan.

3. 3

   Meanwhile, melt the butter in a saucepan over medium heat. Stir in the flour for 1 minute, then add the milk a little at a time, whisking, and simmer for 4–5 minutes until thickened. Stir in two thirds of the cheese and season.

4. 4

   In a 20 x 30cm (8 x 12 in) baking dish, layer a third of the meat sauce, a third of the lasagne sheets, then a third of the white sauce. Repeat twice more, finishing with white sauce. Scatter with the remaining cheese.

5. 5

   Cover with foil and bake for 25 minutes. Remove the foil and bake for 15–20 minutes more, until golden and bubbling and piping hot in the centre.

6. 6

   Rest for 10 minutes before cutting so the layers hold together.