TRADITIONAL LASAGNA

Serves 6

The best lasagna recipe is the one you make at home, blanketed with melted cheese. This velvety lasagna is a guaranteed crowd-pleaser, with deep savoury flavours and layers of pillowy pasta. You could also make this ahead of time, popping it in the oven while you enjoy time with family or guests.

2 Tbsp olive oil

1 onion, chopped

3 cloves garlic, crushed

450g premium minced beef

1 carrot, grated

1 courgette, grated

600ml passata

1 tsp balsamic vinegar

1 tsp brown sugar

1 tsp Tuscan herbs

Salt and freshly ground pepper, to taste

2 large handfuls spinach

8 sheets lasagna

½ cup grated parmesan

Sauce

40g butter

¼ cup flour

1 cup milk

150g cottage cheese

1 cup grated tasty cheese Salt and pepper, to taste

1. First, make the meat sauce. Heat the oil in a large frying pan. Add the onion and garlic, cooking for two minutes. Add the mince, breaking it up as it browns. Add the carrot and courgette, stirring through to soften.

2. Pour in the passata, vinegar, sugar and herbs, stirring it all together and cooking for 8-10 minutes until slightly thickened and saucy. Add the spinach, allowing it to wilt. Remove from the heat.

3. For the cheese sauce, melt the butter in a medium-sized pot. Add the flour, stirring for 2 minutes. Add the milk, whisking until thickened. Remove from the heat and stir through the cottage and tasty cheeses. Season with salt and pepper.

4. To build the lasagna, place a little meat sauce into the base of a 20 x 30cm deep ovenproof dish. Cover with sheets of lasagna, then cheese sauce, and repeat the layers, finishing with the cheese sauce. Sprinkle with parmesan.

5. Preheat the oven to 180C. Cook the lasagna for 45 minutes. Serve hot.