Step 2) Heat 2 tablespoons of olive oil in a large pan. Add the onion to the pan and cook over a medium heat for 5 minutes until beginning to soften. Add the rest of your veg to the pan including the crushed garlic, and cook for another 5 minutes.
Step 3) Turn the heat up slightly and add your mince to the pan, stirring until browned and crumbly (this will take about 5 minutes).
Step 4) Stir in a can of chopped tomatoes, 450ml of beef stock, 4 tablespoons of tomato puree, 1 teaspoon of oregano and 1 teaspoon of parsley. Season with a good shake of black pepper and allow to simmer for 20 minutes until cooked through.
Step 5) Towards the end of the cooking time of the meat mixture, you need to preheat the oven to 200 degrees or gas mark 6, and then make your white sauce. For the white sauce, add 3 tablespoons of corn flour (corn starch) to a small bowl. Measure out 600ml (1 pint) of semi-skimmed milk in a measuring jug and add a little to the cornflour. Stir until the corn flour has dissolved, and then pour into a saucepan. Add the rest of the milk to this and stir continuously over a low heat until thickened to the texture of custard. Add a good pinch of nutmeg to the white sauce and stir.
Step 6) Pour half of the meat mixture into your dish, then layer several pasta sheets over the top. Continue with another layer of meat and another layer of pasta.
Step 7) Pour over your white sauce, and lastly 40g of grated low fat cheese. Put your lasagne in the oven for 4o minutes until the top of the lasagne is nicely golden.
Step 8) Remove from the oven, your lasagne should look something like this!
Step 9) Serve with a nice green salad or extra vegetables (I decided on tenderstem brocolli, sweetcorn and home-grown white cabbage).
Really yum, and super healthy. A good choice for anyone who wants to try a healthy take on an old favourite : )