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