Cheat’s Lasagne

Heat the olive oil in a large frying pan over a medium-high heat. Cook the brown onion for 4-5 minutes, or until softened. Add the garlic and beef mince and cook for 5-6 minutes, breaking it up with a wooden spoon, until the mince is browned and cooked through. Stir in half the diced tomatoes, balsamic vinegar and torn basil. Season with salt and pepper. Bring to a boil and then reduce to a simmer for 4-5 minutes, or until thickened slightly.

To assemble the lasagne, spoon half of the mince mixture into the base of a medium baking dish. Top with a handful of baby spinach leaves. Top the mince mixture and spinach layer with 2-3 lasagne sheets (you may need to break one in half to fit your dish). Repeat the process with the remaining beef mince, a handful of baby spinach and lasagne sheets. Pour over the second tin of diced tomatoes and spread so the lasagne is covered.

In a medium bowl combine the ricotta, grated Cheddar cheese and milk. Season with salt and pepper. Spoon over the ricotta mixture and spread so that the lasagne and tomato is covered evenly in cheese. Tip: ensure your cheese is cold, this makes it easier to grate.

Bake the lasagne for 30-35 minutes, or until the lasagne sheets have so ened and the cheese is golden, melted and lightly browned. Set aside to cool slightly before serving.