Ingredients

For the meat sauce:

• 50g butter
• 2 tbsp extra virgin olive oil
• 500g minced meat
• 1 beef OXO cube
• 2 tbsp tomato purée
• 1 tbsp dried oregano
• 2 celery sticks, finely chopped
• 2 carrots, finely chopped
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp plain flour
• 1 tin (400g) chopped tomatoes
• 400ml water
• 2 bay leaves
• Salt and pepper, to taste

For the white sauce:

• 50g butter
• 50g plain flour
• 500ml milk
• ½ tsp ground nutmeg
• ½ tsp English mustard
• 50g white cheddar, grated
• Salt and pepper, to taste

To assemble:

• Lasagne sheets
• 200g mixed grated cheddar and Parmesan
• 3 cherry tomatoes, halved
• A handful of basil leaves, chopped

Method

Preheat the oven:

1. Set to 200°C (180°C fan) or Gas Mark 6.

Cook the meat:

1. In a large casserole pot, melt half the butter with olive oil.
2. Add minced meat and cook until browned.
3. Stir in OXO cube, tomato purée, oregano, and season with salt and pepper.
4. Set aside the meat mixture.

Sauté the vegetables:

1. In the same pot, add remaining butter and oil.
2. Cook celery, carrots, onion, and garlic over medium heat until softened.
3. Stir in flour and cook for 1–2 minutes to form a base.

Combine meat and sauce:

1. Return browned meat to the pot.
2. Add chopped tomatoes, water, and bay leaves.
3. Season again and simmer gently while preparing white sauce.

Make the white sauce:

1. Melt butter in a saucepan, add flour and stir to form a sandy paste.
2. Gradually whisk in milk and bring to a gentle simmer.
3. Add nutmeg, mustard, and white cheddar. Stir until smooth.
4. Season with salt and pepper.

Assemble the lasagne:

1. In a baking dish, layer meat sauce, lasagne sheets, and white sauce.
2. Repeat layers once more.
3. Top with grated cheddar, Parmesan, and halved cherry tomatoes.

Bake and rest:

1. Bake for 30–35 minutes until golden and bubbling.
2. Check pasta doneness with a knife. If needed, cover with foil and bake 10 more minutes.
3. Rest for 30 minutes before slicing.