Ok, this isn’t the quickest dish you’ll ever make, BUT it’s perfect for a weekend winter warmer. When the weather is bleak and it’s chilly outside, whack this in the oven to instantly brighten your day.

Prep & cook time: 3 & 1/2 hours

Serves 6

Ingredients:

• 2 Carrots, chopped
• 1 celery, chopped
• 2 onions, diced
• 4 garlic cloves, diced
• 500g Beef Mince
• 1 tbsp Worcestershire sauce
• 250ml red wine (optional)
• 800g chopped tomatoes
• 500ml Beef stock
• Salt & pepper
• Lasagne Sheets

For the béchamel:

• 2 tbsp butter
• 2 tbsp plain flour
• 500ml milk

For the cheese crust:

• 150g Mozzarella
• 30g Cheddar
• 20g Parmesan 

Method:

1. Chop your carrot, celery, onions and garlic. Put into a large saucepan over a medium-high heat with 1tbsp of olive oil for five minutes.
2. Now the veg has softened, add in the mince beef and cook until brown.
3. Add in Worcestershire sauce and the wine if you wish. Let the wine boil down before adding your chopped tomatoes. Fill each tomato tin to around a quarter full with water to get optimum flavour. Pour in your beef stock and let the meat cook down for two hours over a low-medium heat.
4. Now it’s time to make your béchamel. To a saucepan, add in the butter and flour to form a roux. Whisk until it becomes a smooth paste. Gradually add your milk, 100ml at a time, until the sauce thickens.
5. It’s time to layer your lasagne! Start with the mince, then add a layer of lasagne sheets, over the lasagne sheets add the béchamel and repeat.
6. Pop into a pre-heated oven at 190 fan for 20 minutes.
7. Add the cheese – don’t be afraid to pile it on! Then pop it back into the oven for a further a 20 mins so that cheese gets nice and crispy.
8. Now it’s time to dig in. Enjoy!

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