Creamy beef lasagne

1. Preheat oven to 180°C fan bake.
2. Heat 1 tbsp olive oil in a large frying pan on a high heat. Add mince, season with salt and pepper and cook until brown, breaking up with a spoon or vegetable masher (about 5 minutes).
3. While mince is browning, grate carrots. Add to browned mince with Annabel’s Go To Classic Tomato Sauce and 1 cup water. Cover, reduce heat and simmer gently for 10 minutes stirring now and then.
4. In the meantime, using a 2-2 ½ litre capacity ovenproof dish (20cm x 28cm is ideal), spoon 1/3 of a cup of Annabel’s Go To Classic White Sauce into the base and spread out thinly.
5. Top with a single layer of about 1/3 of the lasagne pasta, followed by ½ of the mince mixture. Repeat with another 1/3 of the pasta and the remaining mince mixture, then top with a final layer of pasta.
6. Top with the remaining Annabel’s Go To Classic White Sauce, spread out evenly and then sprinkle with the grated cheese.
7. Bake for 35-40 minutes until golden and the pasta is cooked through (you can test this by putting a knife through the pasta – when it is soft it is ready). Let stand for 5-8 minutes before serving for easy cutting. Enjoy!

Optional:

• If serving with a side salad, place salad ingredients in a bowl and toss with your favourite dressing or a little oil and lemon juice and season with salt and pepper. If using broccoli, cut it into florets, place in a bowl with ½ tsp salt. Cover with boiling water and leave to stand for 5 minutes. Drain and serve.