Freezer Beef Lasagne (Makes 2)

Ingredients

• 2 tbsp olive oil
• 2 onions, diced
• 2 carrots, diced
• 4 cloves garlic, crushed
• 1kg beef mince (10% fat)
• 2 x 400g tins chopped tomatoes
• 4 tbsp tomato purée
• 2 beef stock cubes, dissolved in 400ml boiling water
• 2 tsp dried oregano
• 100g butter
• 100g plain flour
• 1 litre milk
• 18 dried lasagne sheets
• 200g grated cheddar cheese

Method

1. Heat the oil in a large pot over medium heat. Add the onions and carrots and cook for 6 minutes until softened.
2. Add the garlic and beef mince, breaking it up with a spoon, and cook for 8-10 minutes until browned.
3. Stir in the chopped tomatoes, tomato purée, stock, and oregano. Simmer uncovered for 25 minutes, stirring occasionally, until thickened.
4. Meanwhile, make the white sauce: melt the butter in a saucepan, stir in the flour, and cook for 1 minute. Gradually whisk in the milk until smooth, then simmer for 5 minutes, stirring, until thickened.
5. Divide the meat sauce, white sauce, and lasagne sheets between two 20cm x 25cm ovenproof dishes, layering meat sauce, lasagne sheets, and white sauce, finishing with a white sauce layer topped with grated cheese.
6. Bake one dish immediately at 190°C (170°C fan)/Gas Mark 5 for 35-40 minutes until golden and bubbling. Cool the second dish completely, then wrap tightly and freeze for up to 3 months. Defrost fully in the fridge overnight before baking as above.