Beef Lasagne

Prep: 15 minutes. Cook:1 hour 30 minutes.

1. Preheat the oven temperature to 200C/400F/Gas 6. 
2. Fry the onions and carrot in the vegetable oil in a large pan over a low heat, until soft without colour.
3. Add garlic and cook until fragrant. 
4. Add the mince to the pan followed by 700ml cold water and bring to the boil and skim any excess fat from the surface.
5. Add the oregano and continue to cook until the water has completely evaporated and the meat is tender.
6. Add the tomato sauce, stir, and simmer for 10 minutes. Mix the basil into the sauce and season with pepper to taste.
7. Cover the base of a deep roasting tin with quarter of the meat sauce and cover with a layer of lasagne sheets. Repeat the process, adding another layer of sauce and lasagne sheets. Ensure to finish with a layer of lasagne sheets.
8. Whisk the béchamel powder with 150ml cold water in a bowl until smooth. Place the remaining water into a sauce pan and bring to the boil.
9. Whisk the sauce mixture into the boiling water and simmer for 3 minutes, then add the grated cheeses. Top the lasagne with the sauce.
10. Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft. 

Use roughly diced onions and blitz in the food processor; this saves time chopping and blends well into the mince sauce.