Lasagne

Method

1. 1

   Splash of oil into a pan on a medium-high heat and in with the beef mince. Break it up and let it brown.

2. 2

   Once it has some colour, add the diced onion, garlic, salt, pepper, oregano and a cheeky bit of MSG. Give it a good mix.

3. 3

   Add the tomato purée and chopped tomatoes, turn the heat down, and let that simmer while you get the rest ready.

4. 4

   Now the creamy bit. In a saucepan, melt the butter, add the flour and give it a mix.

5. 5

   Slowly add the milk while constantly stirring. Keep stirring until you have a nice thick white sauce.

6. 6

   Hit it with salt, pepper and a little bit of cheese. If you have any nutmeg, add some. It makes a subtle difference that makes a big difference.

7. 7

   Now layer it. Bolognese on the bottom, lasagne sheets, white sauce, and repeat until you have run out of bolognese, finishing with a layer of white sauce on top.

8. 8

   A generous amount of cheddar over the top, a final sprinkle of oregano, and into the oven at 180C for 30 to 40 minutes, until the top is golden and crispy.

9. 9

   Let it sit for a couple of minutes, then plate it up.