Traditional lasagne

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.

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

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.

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.

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

Mash or puree for younger babies.

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