• Preheat your oven to 220°C/200°C fan/gas mark 7
• Halve, peel and chop the onion into small pieces.
• Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
• Peel and grate the garlic (or use a garlic press).

• Place a pan over medium-high heat (no oil). 
• Once the pan is hot, fry the garlic, mince, onion and carrot until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle. 
• Use a spoon to break it up as it cooks. Season with salt and pepper.

• Add the chopped tomatoes and oregano.
• Cover and cook for 6-8 mins. Season to taste with salt, pepper and sugar.

• Meanwhile, in a pot, melt  2 tbsp butter (per 2P) over medium heat, then add 2 tbsp flour (per 2P).
• Cook the flour, stirring, 2-3 min.
• Reduce the heat and add 100ml milk (per 2P). Stir constantly with a whisk. When it is completely absorbed, repeat with another 200ml milk (per 2P).
• Increase the heat and simmer until the sauce thickens, 3-4 mins.

TIP: Add a little more milk if it becomes too thick.

• Pour a thin layer of mince into an oven dish and cover with lasagne sheets.
• Pour more mince, a layer of bechamel and sprinkle with a little cheese.
• Repeat until all the ingredients are used up. Finish with a layer of bechamel sprinkled with cheese.
• Cover the dish with aluminium foil, then bake for 30-35 mins.
• When 10 mins of cooking time remain, remove the foil to allow the top to crisp.

TIP: If you have lasagne sheets left over, save for later use.

• Just before serving toss the salad leaves with the balsamic glaze and a drizzle of oil.
• Season to taste with salt, pepper and sugar.
• Divide your salad and lasagne between plates.

TIP: Let the lasagne cool a little so that it holds together better when cut.