1. Preheat the oven to 190°C/375°F/Gas Mark 5. Heat the oil in a large saucepan and sauté the onion and garlic for 3-4 mins, until softened.
  2. Add the carrots and mushrooms and fry, stirring, for 3 mins. Stir in the tomato purée and cook for 30 seconds. Add the mince and fry for 3-4 mins, until browned. Stir in the tomatoes and stock and bring to the boil. Season with salt and pepper and simmer for 10-12 mins, until reduced by half.

  3. Meanwhile, in a separate saucepan, melt the butter. Add the cornflour and cook, stirring, for 1 min. Gradually add the milk, stirring constantly, until you have a thick sauce.
  4. Stir in half the Cheddar and season with black pepper. Set aside.

  5. Remove the mince mixture from the heat and stir in the basil. Pour one-third of the mixture into a large ovenproof dish. Lay one-third of the lasagne sheets across it, then cover the with one-third of the béchamel sauce.
  6. Repeat twice.

    Sprinkle with the remaining Cheddar and season with black pepper. Bake for 30-35 mins, until golden brown and bubbling. Garnish with basil leaves.


A classic lasagne recipe sure to bring the famly to the table


1 tbsp olive oil
1 onion, peeled and chopped
1 cloves garlic, peeled and crushed
2 carrots, peeled and diced
150g (5oz) mushrooms, sliced
1 tbsp tomato purée
600g (1lb 4oz) beef mince
2 x 400g (14oz) cans chopped tomatoes
200ml (7fl oz) hot vegetable stock
75g (3oz) butter
75g (3oz) cornflour
800ml (1 1/2 pt) semi-skimmed milk
150g Cheddar, grated
12 sheets lasagne
Handful fresh basil, chopped, plus extra for garnish


Time: 40 mins
Serves: 6
Nutrition: n/a