Ingredients
Metric and US measurements are approximate conversions; ingredient densities vary. Double-check temperatures and cooking times when changing portions.
Method
Heat oven to 190°C (170°C fan). Cook the onion in oil for 5 minutes, then add garlic and beef mince; brown thoroughly.
Stir in tomato purée and passata. Simmer the meat sauce for 20 minutes.
Melt butter in another pan, stir in flour for 1 minute and gradually whisk in milk. Cook until thickened and smooth.
Layer meat sauce, lasagne sheets and white sauce in a baking dish. Repeat, finishing with white sauce and cheddar.
Bake for 35–40 minutes until bubbling and the pasta is tender. Rest for 10 minutes before slicing.
Food safety: ensure poultry is fully cooked, handle raw meat separately, and check packaging for allergens. Times are estimates and ovens vary.