We have taught this Lasagne on both our 1 & 2 week courses since we started in 2004. It really is a winner!

(Serves 4 – 6)

1 tbsp olive oil
2 med onions, finely chopped
2 med carrots, grated
1 clove garlic, chopped
500g lean minced beef
400g tin chopped tomatoes
125g tomato purée
1 tsp mixed herbs
Salt & pepper
White Sauce:
850ml milk
75g butter
75g flour
Salt & pepper
Packet of lasagne
250g grated cheese


Pre-heat oven to 180C.

Heat the oil in a saucepan and add the chopped onion, cook for a minute or two and then add the chopped garlic. Add the grated carrot, mix well and cook for a further couple of minutes until soft. Add the mince, mix thoroughly breaking the meat up with a metal spoon. Cook for 5 minutes, turning at regular intervals. Add the chopped tomatoes, herbs, purée and seasoning. Simmer for a further 20 minutes, with the lid on, stirring occasionally.

To make the white sauce, melt the butter in a saucepan and then stir in the flour. Cook gently without colouring for 2 minutes. Gradually add the milk to the butter and flour (roux), stirring continuously. All the milk will be incorporated and you will have a creamy, lump free sauce. Continue to cook on a low heat and, to ensure there are no lumps, whisk from time to time. Season well with salt & pepper, and add most of the grated cheese, retaining a little for the top.

Cover the base of a shallow ovenproof dish with some of the mince and cover that with lasagne sheets and then a little white sauce. Continue this for another two layers, leaving enough white sauce to top the dish, followed by grated cheese.

Place the lasagne in the centre of a moderate oven and cook for 45 minutes.

N.B. If you want to freeze lasagne do not cook it first and remember to make the mixture a little runnier as it always thickens after being frozen.