Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion. Peel and grate the carrot. Peel and mince the garlic.
Heat a large pan over a medium heat with a drizzle of oliveoil. Cook the onion, carrot and garlic with a pinch of salt for 7 min until soft. Add the beefmince, increase the heat to medium high and cook for 4 min further until brown and crispy.
Add the oregano, tomatopaste, tomatopassata, honey, Worcestershiresauce, pepper, stockcube and measuredwater. Simmer for 5 min.
4 Make bechamel
Meanwhile, melt the butter in a saucepan over a medium heat. Add the flour and stir until a sandy paste has formed. Gradually add the milk and whisk for 3-4 min until thickened. Add the granapadano and season with salt and pepper.
Pour half of the beefsauce over the bottom of an oven-proof dish. Top with half of the lasagnasheets (see pro tip). Repeat. Cover with the béchamel, top with the gratedcheddar and bake for 25-30 min or until the pasta is cooked.
6 Prep salad
Meanwhile, wash the lollo. Whisk together the balsamicvinegar and oliveoil. Season with salt and pepper - this is your dressing. Serve the lasagna with the lollosalad to the side with the dressing drizzled over the top.
Tips for fussy eaters
Save the salad for the grown-ups!
You may need to layer the sauce and lasagna sheets differently depending on the size of your dish.
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