Classic Beef Lasagna

Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion. Peel and finely chop (or grate!) the carrot. 

Heat a large pan over a medium-low heat with a drizzle of olive oil. Cook the onion, carrot and garlic paste with a pinch of salt for 7 min until soft. Add the beef mince, increase the heat to medium high and cook for 4 min further until brown and crispy. 

Add the oregano, tomato paste, tomato passata, honey, Worcestershire sauce, pepper, stock cube and water. Simmer for 5 min.

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 half the grana padano and season with salt and pepper. 

Pour half of the beef sauce over the bottom of an oven-proof dish. Top with half of the lasagna sheets (see pro tip). Repeat. Cover with the bechamel, top with the remaining grana padano and bake for 25-30 min or until the pasta is cooked.

Meanwhile, wash the spinach. Whisk together the balsamic vinegar and olive oil. Season with salt and pepper - this is your dressing. Serve the lasagna with the spinach salad to the side with the dressing drizzled over the top.