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  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Re-hydrate the dried onion in water then fry with the minced beef.
  2. Season with salt and pepper then add the chopped tomatoes and simmer for 10 minutes.
  3. Make up the béchamel sauce to pack instructions.
  4. Cover the bottom of an ovenproof dish with a third of the mince and a layer of lasagne sheets. Repeat twice.
  5. Top with a final layer of lasagne sheets. Pour over the béchamel sauce and sprinkle the grated cheddar on top. Bake for 30-40 minutes until the cheese is golden and bubbling.