Instructions

1. Preheat your oven to 180ºC.
2. Heat oil in a large pan, cook the onions until lightly browned then add the mince, stirring until it is cooked.
3. Add the mixed vegetables, garlic, herbs, pepper and tomatoes. Mix well, turn down the heat, cover and simmer gently for 15 minutes.
4. Meanwhile, dissolve the cornflour and a pinch of pepper into a dash of milk. Heat the rest of the milk in a pan. When it is nearly boiling turn down the heat, stir in the cornflour mixture and stir until it has thickened. Stir in 50g of cheese.
5. In a lightly oiled ovenproof dish (around 5-6cm deep) spread a spoon of the meat sauce then add a layer of lasagne, top with a layer of the filling and a little cheese sauce, then another layer of lasagne, making 3-4 layers in all, ending with a final layer of lasagne, spread with the last of the cheese sauce and sprinkle with the remaining cheese.
6. Bake for 45 minutes until the top is golden brown.

Tips

1. Allow it to rest for 10-15minutes before serving as this enables the lasagne to set and makes it easier to cut.
2. This dish is delicious for lunch the next day. Store in an airtight container or wrap, and place in the fridge. Heat thoroughly before serving.
3. Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.