Serves: 6-8, Calories: 528, Time: 2 hr 45 mins

Ingredients

Ragu:

• 1 tbsp veg oil.  124
• 1 large onion, finely diced.  75
• 1 x 200g carrot, finely diced.  82
• 2 medium celery stalks, finely diced.  12
• 2 tsp garlic purée.  34
• 2-3 bay leaves.
• ½ tsp basil
• ½ tsp mixed herbs
• ¼ tsp oregano
• 750g lean beef mince.  1245
• 1 tbsp tomato purée.  10
• 500g passata.  115
• 400ml beef stock (1 Knorr stock pot).  60
• 200ml red wine.  196
• ½ tbsp Worcester sauce
• ½ tbsp balsamic vinegar
• 12 lasagne sheets.  700
• 100g cheddar, grated.  415
• Salt and pepper

Béchamel:

• 60g butter.  451
• 60g plain flour.  205
• 600ml semi-skimmed milk.  294
• ¼ tsp nutmeg
• 50g cheddar, grated.  208
• Salt and pepper

Method

1. Ragu: In sauté pan; Fry onion, carrot, celery and garlic in oil until softened.
2. Add mince. Brown. 5 mins.
3. Turn up heat, add wine and herbs. Reduce for 10 mins.
4. Stir in purée, passata, stock, Worcestershire sauce and balsamic vinegar. Simmer for 30 mins, until tender and reduced. Season.
5. Preheat oven to 170°C Fan/Gas Mark 5.
6. Béchamel: Meanwhile, in medium saucepan; Melt butter over low heat. Add flour. Whisk in well. Cook for 1-2 mins.
7. Gradually whisk in milk until loose sauce is made. Bubble. Season. Add nutmeg.
8. Remove from heat. Add cheddar. Whisk constantly until thickened.
9. To compile; Layer in 12x9" Pyrex roaster, ¼ ragu, ¼ pasta, ¼ béchamel.
10. Repeat 3 times more.
11. Top with cheddar.
12. Cover with foil. Bake for 40 mins. Remove foil, bake for 20 mins until golden.
13. Rest for 20 mins minimum before serving.

Calories = 4226

• 4226 / 6 = 704
• 4226 / 7 = 604
• 4226 / 8 = 528

Tip: Use a pre prepped veg bag (onion, carrots and celery - 400g) from Sainsbury’s.

Tip: Swap red wine for more water, halve cheese on top.

Calories = 3823

• 3823 / 6 = 637                                                              
• 3823 / 7 = 546
• 3823 / 8 = 479