Easy lasagne

Preparation

Suzanne shows Claire how to bulk out this family favourite with healthy veg, topped with an easy-cheat cheese sauce. She also doubles up on the ingredients making two family meals at once... One for the oven, and one for the freezer, ready to feed the family when they need it.

1. Finely chop the garlic and peel and grate the carrot. Place a medium-sized saucepan over a medium heat. Add the olive oil, onions, garlic and carrot and cook for around 5 minutes until softened.
2. Add the mince and break up with the back of a spoon. Cook until browned all over.
3. Add the tomato puree, tinned tomatoes, passata, oregano and Worcestershire sauce. Season with salt and pepper, bring to the boil, then reduce to a simmer and cook for 20 minutes.
4. Meanwhile, put the crème fraîche, milk and half of the grated mozzarella in a mixing bowl. Season with salt and pepper and whisk well.
5. Once the mince is cooked, remove from the heat and set aside.
6. Add around a third of the meat mixture to a 2.6 litre ovenproof dish and spread over the base. Cover with lasagne sheets, then spoon over a thin layer of the creamy mixture. Repeat the process until you have used up all the mince and lasagne sheets, finishing with a final layer of the creamy mixture. Top with the remaining grated mozzarella.
Cooking now:
7. Preheat the oven to 200C, fan 180C, gas 6. Transfer the lasagne to the oven and cook for 45 minutes until golden, covering with foil if browning too quickly.
To freeze:
8. Leave to cool, then cover with foil and freeze flat.
Cooking from frozen:
9. Preheat the oven to 200C, fan 180C, gas 6. Remove the frozen lasagne from the freezer. Cook, covered with foil, for 30 minutes, then remove the foil and cook for a further 30-40 minutes until the pasta is tender.