Freezes well before the final cooking. Thaw before cooking. A great cook ahead meal. My girls love it. Serve with a delicious salad.

 

Meat sauce

1lb (450g) great tasting minced beef

1 large onion

½ pint (300 ml) stock

1 tbsp flour

4 tbsp tomato puree

3 cloves garlic, chopped

2 tsp sugar

salt and pepper

 

White sauce

2 ½ oz (60g) butter

2 ½ oz (60g) flour

1 pint (600ml) milk

salt and pepper

 

8 oz (225g) extra mature cheddar cheese (grated)

6oz (175g) no-cook lasagne

 

Cook the meat sauce first.

Heat the mince on a low heat until browned, add onions and cook until soft. Stir in the flour and remaining ingredients. Stir well, bring to the boil and simmer for 5 mins. Cover with a lid. Transfer to oven on a low heat for 45 mins or until meat is tender.

 

Cook the white sauce.

Place all ingredients in a pan and whisk together. Place over a low heat and constantly whisk until it comes to the boil and has thickened. Add seasoning.

 

Assemble the lasagne.

Use a shallow, ovenproof dish. Put a third of the meat sauce in the base, then a third of the white sauce and a third of the grated cheese. Cover with half the lasagne sheets. Repeat these layers once more and top with a final layer of meat, white sauce and cheese.

 

Cook for 45 mins in a moderate oven until the cheese is browned and the pasta

is soft.

 

Leave to cool for 10 mins before serving, is easier to slice when solidified a little.

Also, tastes even better when re-heated the next day.