• 200g Minced beef
  • ½ Onion, finely chopped
  • 1 garlic clove, crushed
  • 400g Tinned chopped tomatoes
  • 1tbsp Tomato purée
  • A pinch of mixed dry Mediterranean herbs
  • 100g Mozzarella or cheddar, grated
  • 4 Lasagne Sheets
  • 1tbsp Olive oil
  • 25g Butter
  • 25g Plain flour
  • 300g Milk


  • STEP 1

    Heat a little olive oil in a pan, then add the onion and garlic. Fry for 2 minutes, then add the mince. Continue to cook for around 5 minutes, until the beef is browned. Drain off any excess fat.

  • STEP 2

    Stir in the chopped tomatoes, tomato puree and herbs. Reduce the heat and simmer for 10-15 minutes, stirring frequently.

  • STEP 3

    Meanwhile, melt the butter in a second pan, then stir in the flour to make a smooth paste (roux). Add the milk little by little, stirring to make a smooth sauce. Return to the heat and simmer for 8-10 minutes, stirring constantly.

  • STEP 4

    Spoon a layer of the beef mixture into the bottom of an ovenproof dish. Cover with lasagne sheets, then spoon white sauce over to cover the lasagne. Repeat these three layers a second time. Sprinkle the grated cheese over the top.

  • STEP 5

    Cook in the oven for 45-60 minutes, until the lasagne sheets are tender.

  • STEP 6

    Mash or puree for younger babies.

  • STEP 7

    Try substituting other minced meat, such as turkey or lamb, or use soya mince for vegetarian babies.