Eat for a fiver- Perfect Lasagne

by Akilah Russell

Ingredients (all priced at Tesco):

2 tbsps olive oil (£1.00/bottle)
½ large onion, chopped (£0.34/whole)
2 cloves garlic, crushed (£0.35/whole)
2 pinches dried oregano (£0.34/jar)
300g minced beef (£1.20/500g)
1 tbsp tomato purée (£0.25/tin)
1 x 400g tin chopped tomatoes (£0.35)
50ml milk (£0.45/568ml)
Cheese (£0.40/100g)
Flour (£0.20/50g)
Butter (£0.25/50g)
Lasagne sheets (£0.38/box)
Salt and black pepper
Grated parmesan (optional)
Oregano and bay leaf (optional)

Pre-heat the oven to 225°C/ Gas mark 9.

1 Heat up olive oil in a pan and add onion and the crushed garlic. Fry together until softened. Then season with the bay leaf, a pinch of oregano and salt and pepper to taste.

2 Add the mince and stir to break it up, when brown add the tomato purée. Finally, add the chopped tomatoes and simmer for 20 minutes.

3 To make the cheese sauce, first melt the butter in a saucepan and slowly add in the plain flour – whisking continuously to prevent any lumps. Over a low heat, add the milk, one third at a time, whisking as you go. Season with salt and pepper, and allow the sauce to cook for another minute before adding the cheese, then remove from heat.

4 Spoon half of the meat sauce into the bottom of the baking dish and cover with pasta sheets. Pour in just under half of the cheese sauce, and spread evenly using a spatula, then spoon the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.

5 Top with the grated parmesan and then place in the oven to bake for 20-25 minutes, or until golden brown.

TIP: Serve with a fresh green salad.