For the Ragu

Heat the olive oil in a large pan. Fry the onion, carrot and celery gently for 8–10 minutes until softened. Add the garlic and cook for another minute.

Turn up the heat, add the steak mince and cook until brown.

Stir in the tomato purée, then add chopped tomatoes, stock, mixed herbs and bay leaf. Season well. Simmer gently for 35 – 40 minutes, until the sauce is thick and rich. Remove the bay leaf.

For the Béchamel

Melt the butter in a saucepan, stir in the flour and cook for 2 minutes to form a roux. Gradually whisk in the milk until smooth and lump-free.

Simmer gently for 5 – 6 minutes until thickened. Season with nutmeg, salt and pepper.

Assemble the Lasagne

Preheat the oven to 200°C (180°C fan) / Gas mark 6.

In a large ovenproof dish (approx. 30 x 20cm), spread a thin layer of ragu on the base.

Add a layer of pasta sheets, followed by a layer of béchamel sauce.

Sprinkle generously with grated Dromona cheese.

Repeat the layers: ragu - pasta - béchamel - cheese, until you have three layers. Finish with a final layer of pasta, the remaining béchamel and Dromona cheese.

Bake in the preheated oven for 40 – 45 minutes until golden, bubbling, and the pasta is tender.

Freezing & Reheating

To freeze unbaked: Assemble the lasagne, cover tightly with clingfilm, and freeze for up to 3 months. Defrost in the fridge overnight before baking as above.

To freeze baked: Cool completely, portion into freezer-safe containers, and freeze. Reheat in the oven until piping hot.