All products required for this recipe are available from the Bowtell's Farm Shop.

b{Serves 6

You will need one large shallow ovenproof dish
Heat oven to 180° C

2 tbsp olive oil and 45g plain flour
1kg beef mince
1 x 400g chopped tomatoes (tinned or fresh)
300ml beef stock
2 onions
2 garlic cloves crushed or finely chopped
4 tbsp tomato puree
Salt and black pepper
12 lasagne sheets
30g parmesan cheese
Sliced tomato and parsley to garnish

Meat Sauce
Heat the oil, add beef and cook until browned. Add the flour and stir for 1 minute.
Add the beef stock, tomatoes, onion, garlic, tomato puree, salt and pepper and bring to the boil. Cover and simmer for one hour stirring occasionally.

Cheese Sauce
50g butter
50g plain flour
450ml milk
125g strong cheddar
1 tsp mustard

Melt the butter, add the flour and stir for one minute. Remove from the heat and blend in the milk gradually. Bring to the boil, stir until the mixture thickens. Simmer for 2 minutes, then stir in the cheddar cheese and mustard, salt and pepper to taste.
Tip: if your sauce is a bit lumpy stir it with a whisk quite vigorously and the lumps should disappear!

Spoon 1/3 of the meat sauce into a large shallow oven proof dish. Cover with 4 lasagne sheets and cover with 1/3 of the cheese sauce. Repeat again building up the layers and finishing with the cheese sauce. Garnish with parmesan, sliced tomato and parsley.

Bake in the oven for 45 minutes to one hour until the topping is a golden brown colour.

Serve with crusty garlic bread and salad.