Easy cheesy lasagne

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Making the ragu:

1. Finely dice the onion and crush the garlic.
2. In a large non-stick frying pan add oil and turn to medium heat.
3. Pour in the diced onions and garlic - stir, and cook for 2-3 minutes (stirring often) until they begin to turn translucent and golden.
4. Add in the minced pork and beef. Once in the pan, begin to break up into small pieces using a spatula. Continue to cook the pork and beef until it is brown, stir often.
5. Once the meat is cooked through, drain any excess oil from the pan.
6. Add in the Italian mixed herbs - stir and cook for 1 minute.
7. Then, add in the red wine, and stock cube.
8. Stir to dissolve the stock cube and cook on a simmer until the liquid reduces by half (about 5 minutes).
9. Next, add in the tomato puree and tinned tomatoes, stir to make sure all are combined and bring the temperature to a simmer.
10. Put a lid on the pan and cook on a low simmer for 30 minutes.
11. (Whilst the ragu is simmering, make the cheesy white sauce).
12. After 30 minutes turn the heat off on the ragu sauce – stir, you’re now ready to assemble the lasagne.

Making the cheesy white sauce:

1. Whilst the ragu is simmering, you can make the cheesy white sauce.
2. Heat a non-stick saucepan to low heat.
3. Add in the butter and melt to a liquid.
4. Then tip in the plain flour, stirring with a wooden spoon until a paste forms.
5. Cook this paste on low heat for 2 minutes (stirring throughout).
6. Next, gradually add milk - a little at a time. As you add the milk, stir continuously to mix with the paste. You're aiming for a smooth sauce (don't add all the milk in at once, take your time to combine the paste and milk until smooth).
7. Once all the milk has been added, gradually begin to add in the Everyday Favourites Grated mild Cheddar cheese, stirring continuously to form a sauce.
8. Cook for 3 more minutes, until the sauce is thick and smooth.
9. Stir in the salt.
10. When cooked, turn the heat off

  Assembling the lasagne:

1. Once the ragu and cheesy white sauce are cooked you can assemble the lasagne!
2. Choose a deep-sided dish to make your lasagne - ideally rectangular or square.
3. Begin by spreading a layer of the ragu on the base, then top with a layer of cheesy white sauce, then top with a single layer of lasagne sheets (you want the layers to be even, so use about 1/3rd of your ragu here, and 1/4 of your cheesy white sauce - saving sauce for the top, too).
4. Repeat this - layering ragu, cheesy white sauce and lasagne sheets - as many times as you can.
5. Once you have repeated this and your top layer is a lasagne sheet - pour the remainder of your cheesy white sauce on top of this.
6. Add the remaining grated cheddar over the top.
7. Cook this in the oven on 180°C for 40 minutes.
8. Once cooked, allow the lasagne to cool for 10 minutes before serving.