Method:

Prepare the mince 

-Heat a large pan over a medium heat and cook the lean steak mince until browned.

-Season with salt and black pepper.

-Add the onion and garlic and cook for a further 3-4 minutes until softened.

Make the sauce

-Stir in the tomato purée and cook for 1 minute.

-Add the beef stock and tomato passata, mixing well.

-Bring to a gentle simmer and season to taste. Cook for 15-20 minutes until slightly thickened.

Build the lasagne

-Spread a layer of mince sauce in the base of an ovenproof dish.

-Top with fresh lasagne sheets, followed by more mince sauce and a generous handful of Dromona Mature Grated Cheddar.

-Repeat the layers until all the sauce is used, finishing with a final layer of cheese on top.

Bake

-Cook in a preheated oven at 200°C (180°C fan/Gas Mark 6) for 25-30 minutes, or until golden, bubbling and beautifully cheesy.

Serve

-Leave to stand for 5 minutes before serving and enjoy with a fresh side salad or garlic bread.

🧀 Top Tip: For an even cheesier finish, add an extra handful of Dromona Mature Grated Cheddar over the top during the last 10 minutes of baking.