Lasagne With Cheddar Cheese - cooking recipe

Ingredients

2 tbsp olive oil
600 g beef mince
1 None onion, peeled and diced
1 None clove garlic, peeled and diced
300 g carrots, peeled and finely diced
2 tsp tomato puree
2 cans (400g each) chopped tomatoes
None None Pinch of sugar
50 g butter
50 g plain flour
550 ml semi-skimmed milk
175 g Cheddar, grated
10 sprigs fresh basil, little reserved for garnish, remainder chopped
9 sheets lasagne

Preparation

Preheat the oven to 400\u00b0F. Heat the oil in a large saucepan over medium-high heat, add the ground beef and cook until browned, breaking up with a wooden spoon. Spoon off excess fat. Add the onion, garlic and carrots to the saucepan and cook for 2 mins. Add the tomato paste and cook, stirring, for 1 min. Add the tomatoes and 3/4 cup water. Season with salt, pepper and a pinch of sugar and simmer for 15 mins.
Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour and cook for 1 min, stirring. Gradually add the milk and simmer, stirring constantly, for 8-10 mins until thickened. Remove from the heat. Stir in half the cheddar until melted.
Remove the beef sauce from the heat, stir in the basil, then spoon one-third into a 13-by-9-inch baking dish. Arrange 3 sheets of lasagne on top, then spread over one-third of the white sauce. Repeat twice. Sprinkle with the remaining cheddar.
Bake for 30-40 mins until golden brown and bubbling. Let stand for 10 mins before cutting into squares. Garnish with the extra basil and serve.