Lasagna

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Start with the ragù. Heat the oil in a large saucepan on a medium heat, add the onion and cook for around 10 minutes until the onion has softened, but is not brown.

Step 2

2. Add the garlic and cook for a further 3-4 minutes until you can smell it cooking.

Step 3

3. Add the mince to the pan in chunks and break up with a wooden spoon. Keep stirring the meat until it loses its red colour.

Step 4

4. Add the tomatoes, tomato purée, wine (if using) and salt and pepper and stir to combine well. Leave to cook for around 20 minutes on a low heat. If you're going to eat the lasagne straight away, preheat the oven to 180°C Fan/Gas Mark 6.

Step 5

5. Meanwhile, start the cheese sauce Make sure you have a wooden spoon, a whisk and the milk measured out in a jug. Melt the butter in a large saucepan on a low heat.

Step 6

6. When the butter is just melted, tip in the flour and stir it in quickly with the wooden spoon. It will look like a thick paste. Continue to stir vigorously over a gentle heat for the next couple of minutes until the flour and butter paste starts to bubble.

Step 7

7. Pour in the milk, a little bit at a time, whisking vigorously after each addition until smooth

Step 8

8. When all the milk has been added, the sauce should look smooth and glossy. Tip in the grated cheese and continue to whisk. Season with pepper only and let it bubble away gently for 4-5 minutes, stirring continuously.

Step 9

9. When your ragù and cheese sauce are ready, you can start to assemble your lasagne. In a large baking dish, make a layer of the ragù and then add a layer of the cheese sauce. Cover with pasta sheets and start again, layering up the ragù, cheese sauce and pasta. Cover this with the grated cheese for the final layer.

Step 10

10. Bake in the oven for around 45 minutes until the lasagne is bubbling and the cheese on the top is golden and melted