• 400g good quality steak mince
  • Pouch of Dan & Monstro Pasta Sauce
  • 1 onion, garlic, handful of sliced mushrooms, small red pepper ( all diced )
  • 200ml beef stock.
  • 100ml red wine (optional)
  • Tablespoon of tomato purée.
  • Small teaspoon of dried oregano
  • Fresh basil and tomatoes for garnish
  • 4/5 lasagna sheets
  • Cheese Sauce

Prep time: 10 Minutes

Cook time: 10 Minutes

  • To make the roux add 500ml of milk ( warmed in a saucepan). Heat 50g of butter in a saucepan and add in 4 tablespoons of plain flour.

  • You need to mix this really well , you need to cook the flour out . Using a balloon whisk , mix the flour and butter and slowly pour in the warm milk a little at a time, the sauce will start to come together and thicken.

  • Continue to stir , adding in the milk until it’s all gone . The sauce should be thick and no lumps in it . Add in your cheddar cheese , stir well .

  • Season with salt and freshly black pepper Turn off heat and cover saucepan with lid. This is a basic roux sauce , you can use this sauce for so many recipes.

  • Adding fresh parsley and spring onion is delicious poured over baked ham. Adding in cheese and finely diced onion is perfect to make cauliflower cheese .

  • For lasagna pan fry your onions, garlic, mushrooms, peppers, ( you can add carrots, courgette, any veggies of your choice). Once the vegetables are softened, add in your mince meat , stir until browned off.

  • Pour in a pouch of pasta sauce , beef stock , wine and tomato purée . Stir well, reduce heat , cover pan and simmer for 20 minutes .Season with salt and pepper.

  • In a deep pan suitable for the oven. Place a lasagna sheet on the bottom of the dish. Spoon over with the mince mixture . Pour the cheese sauce over the mince mixture. Place another lasagna sheet on top of the cheese sauce and repeat the above steps.

  • Garnish with some finely sliced tomatoes and sprinkle with oregano. Place in a preheated oven for about 40 minutes .Before serving season with freshly black pepper and fresh basil leaves.

  • Serve with crusty bread.