Ingredients

• 12 lasagne sheets
  • Prepared according to packet instructions

Beef Gravy

• 750g mince beef
  • Lean
• 200ml beef stock
  • 1 cube
• 2tbsp plain flour
• ½tsp ground black pepper

White Sauce

• 50g butter
• 100g cream cheese
• 500ml milk
• 2tbsp plain flour
• 150g mature cheddar
  • Grated
• 1tsp salt
• 2tsp oregano

Instructions

1. Preheat the oven to 190C.
2. For the beef gravy, in a large frying pan or wok, fry the beef mince until browned. Add the stock and mix. Sprinkle over the flour gradually at a time, mixing well between additions. Add the pepper, mix well, then set aside.
   • Add the flour as 1 tbsp first, then as two ½ tbsps after, until the gravy is a suitable consistency.
3. For the white sauce, in a bowl, add the cream cheese and flour. Gradually add the milk and mix thoroughly until the mixture is smooth and well blended.
4. In a large pan, melt the butter. Then add the cream cheese mixture to the pan in one-go. Stir continuously whilst heating on a medium-high heat, until the sauce has thickened. Add the grated cheese, stir until smooth. Add the salt and oregano, then season to taste.
5. In a baking pan, add ~⅓ of the white sauce to the bottom, then layer three lasagne sheets on top. Then top with ~½ of the beef. Continue thusly until lasagne is constructed. Top with more grated cheese if desired.
6. Bake at 190C for 25 – 35m. Remove from the oven and leave to cool for 5m before serving.

Advice

The original recipe called for a lot less sauce and beef, but I found this to be a bit small, so upped these quantities.

Veggie count can be upped by adding spring onions and chilli to the white sauce, and onion and courgette to the beef.

This does not freeze, for obvious reasons. But once cooked, the cooled “chunks” can be put in tupperware and left in the fridge for a day or two. When reheating, make sure to leave ample time between each microwave burst to let the heat spread throughout, as you can’t really stir a chunk.