Serves 6
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For the meat sauce:

For the cheese sauce:

To assemble:

  1. Heat the oil in a large pan over a medium-high heat. Add the mushrooms and cook for 4-5 minutes. Transfer to a plate and set aside.
  2. Add a little more oil to the pan and return to a medium-low heat. Add the onion and garlic and cook for 6-8 minutes until soft.
  3. Turn the heat to medium and add the beef mince. Cook for 6-8 minutes until no longer pink, breaking any lumps down with a wooden spoon. Season with salt and pepper and add the thyme and oregano.
  4. Add the wine and stir the mixture for 3-4 minutes.
  5. Reduce the heat to medium-low. Add the mushrooms along with the tomatoes and tomato puré Turn the heat to low and simmer for about 40 minutes, stirring occasionally, until the liquid has reduced.
  6. Remove the meat sauce from the heat and let cool.
  7. For the cheese sauce, melt the butter in a large pot over a medium-high heat. Once melted, add the flour and quickly whisk into the butter.
  8. Add about a quarter of the milk and whisk quickly to combine. As soon as it has combined, add another quarter of the milk. Repeat until the milk is used up; you may need more or less depending on how thick you want the sauce.
  9. Reduce the heat to low and add the Cheddar and mustard, whisking until melted. Season to taste.
  10. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Spread half of the meat sauce onto the base of a large baking dish. Layer with half of the lasagne sheets, then half of the white sauce. Repeat these layers, finishing with the remaining white sauce.
  11. Sprinkle with the Parmesan and cover with tin foil. Bake for 40 minutes, then uncover and bake a further 10-15 minutes until golden brown and cooked through.

Nutrition Facts

Per serving: 530kcals, 22.1g fat (9.8g saturated), 36.9g carbs, 8.2g sugars, 40.7g protein, 3.2g fibre, 0.36g sodium