Mise en place, oven 190°C.

Prepare the vegetables: peel and chop onion, peel and crush garlic, peel and slice carrot and finely slice the celery.

Fry the onion, garlic, carrot and celery in the oil.

Add the meat and cook until the mince is lightly browned.

Add the tomatoes, tomato puree, mixed herbs, stock cube and water and mix all the ingredients together. Then add a few twists of black pepper.

Bring to the boil, then simmer for 20 minutes.

While the meat sauce is cooking, make the white sauce: place the butter, flour and milk into a small saucepan, bring the sauce to a simmer, whisking it all the time until it has thickened and then reduce the heat and allow to simmer for 2 minutes.

Layer meat sauce with lasagne sheets and finish with white sauce sprinkled with grated cheese.

Bake for 30-40 mins until lasagne sheets and soft when tested with a sharp knife.