Lean Beef Lasagne With Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a small drizzle of olive oil over a high heat

Once hot, add your mince

Cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go

Meanwhile, chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Top, tail, peel and grate your carrot[s]

Peel and finely chop (or grate) your garlic

Once the mince has browned, add the sliced leek and grated carrot and cook for 4-5 min or until softened

Once softened, add the chopped garlic and cook for 30 secs

Add your chopped tomatoes and soy sauce with 200ml [250ml] [300ml] boiled water, a generous grind of black pepper and a pinch of salt and sugar

Cook for 5-7 min or until thickened to a ragù-like consistency and the mince is cooked through (no pink meat!) – this is your ragù

Grate your lighter cheese finely

Combine the grated lighter cheese with your cornflour – this is your floured cheese

Add 100ml [150ml] [200ml] milk to a pot with the floured cheese, a pinch of salt and a good grind of pepper

Cook over a medium-high heat for 3-4 min, stirring frequently, or until the cheese has melted and thickened – this is your béchamel

Layer some of the ragù over the bottom of an oven-proof dish, then top with some of your lasagne sheets

Repeat this process until you end up with a final layer of lasagne sheets (you may need to layer differently depending on the size of your dish)

Cover with the béchamel and a good grind of black pepper

Cook in the oven for 30 min or until the pasta is cooked – this is your lasagne

Wash your salad, then pat dry with kitchen paper