Rich Open Beef Lasagne With Basil

Boil a kettle and add the boiled water to a pot with a pinch of salt 

Add the lasagne verdi sheets, one at a time, with a drizzle of olive oil between each one (this stops them sticking together)

Cook for 12 min or until they have softened 

Meanwhile, peel and finely chop (or grate) the garlic 

Peel and chop the carrot[s] finely

Heat a large, wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a high heat

Once hot, add the chopped carrot and cook for 30 sec 

Add the beef mince, break it up with a wooden spoon and cook for a further 30 sec

Add the chopped garlic and cook for a further 3 min, or until the meat is no longer pink

Crumble the beef stock cube[s] into the beef mince

Add the tomato paste, 1/2 tsp [1 tsp] sugar and the balsamic vinegar

Reduce the heat to medium and cook for a further 4 min 

Meanwhile, chop the chestnut mushrooms into quarters

Add approx. 200ml [400ml] of the starchy pasta water (that your lasagne sheets are cooking in) to the mince

Add the chopped mushrooms

Cook for a further 5 min or until the mushrooms are tender and the sauce has thickened

Season with salt and pepper – this is your ragu

Chop (or tear) the basil finely, including the stalks

Grate the cheddar cheese

Check the lasagne verdi sheets are cooked

Once cooked, drain and return them to the pot with a little starchy pasta water (this prevents them from sticking together)