Heat olive oil in a large casserole over medium-high heat and fry the onion, leeks and carrots for 5 minutes until soft, then add garlic and stir for 1 minute. Stir in steak mince, breaking up with a wooden spoon and cook for 5 minutes until brown.

Stir in passata, tomato paste, chilli flakes and stock. Bring to a boil, then lower the temperature and simmer for 5 minutes.

For the cheese sauce:

Melt butter in a saucepan, then add flour, stirring continuously until a paste forms – this is called a roux. Gradually whisk milk to the roux, whisking until smooth. Cook for 5 minutes, continuing to stir until the sauce has thickened, then stir in half of the cheese.

To assemble:

Preheat an oven to 180oC / 160oC (Fan) / Gas mark 4.

Remove two thirds of the meat sauce from the casserole to a large bowl.

Spread the remaining third over the base of the casserole and arrange a layer of fresh lasagne sheets on top. Pour over one third of the cheese sauce. Repeat twice, finishing with cheese sauce and sprinkle with remaining grated cheddar. Bake in a hot oven for 35 minutes until golden.

Serve with crisp salad and crusty bread