Classic Beef Lasagne

For the sauce, cook the beef in large saucepan along with the onion, carrot and celery for 6-8 minutes on medium heat until the beef has browned.

Add the garlic and cook for 2 minutes. Add the tomatoes, tomato puree, Knorr Beef Stock Pot, water and herbs. Bring to the boil then simmer for 20 minutes until the sauce reduces a little and starts to thicken.

Meanwhile to make the béchamel sauce, heat the milk with the bay leaf and some black pepper. Leave to infuse for a few minutes then discard the bay leaf.

In a large saucepan melt the butter and add the flour, mixing thoroughly. Gradually add in the milk, whisking between each addition. Bring to a slow boil, stirring constantly, then reduce to a simmer and cook for 4-5 minutes on low heat until the sauce starts to thicken and is smooth. Mix 2/3 of the cheese into the sauce, stir until it has melted and remove from the heat.

In an oven proof dish, layer with the sauce then the lasagne sheets and spoon over some of the béchamel sauce. Repeat the layers in this order finishing with a thick layer of the sauce.

Top the final layer of béchamel sauce with the remaining Parmesan. Place in a preheated oven 180°C, 160°C fan, Gas mark 4 for 25-35 minutes and cook until golden brown.