500g beef mince
A handful of frozen sofrito mix
2 tbsp tomato puree
1 jar tomato pasta sauce - I use my hidden veg sauce
300ml chicken stock
1 tsp Bovril
1 tsp oregano
8- 10 lasagne sheets
150g cream or cream cheese
1 tsp Dijon mustard
100g grated cheddar
Parmesan, to finish
Salt & pepper

1. Brown the beef mince in a large, deep pan. Add the sofrito and cook for another couple of minutes.

2. Stir in the tomato puree, pasta sauce, chicken stock, Bovril and oregano. Season with salt and pepper.

3. Snap the lasagne sheets directly into the pan and push them underneath the sauce.

4. Pop the lid on and simmer gently for 15-20 minutes, stirring here and there so nothing sticks, until the pasta is tender.

5. Stir through the Dijon mustard, then dollop over the cream or cream cheese. Roughly swirl it through rather than completely mixing it in, you want to keep some creamy pockets.

6. Scatter over the cheddar and plenty of Parmesan. Put the lid back on until melted, or place under the grill for a few minutes if your pan is oven safe.

7. Let it sit for a couple of minutes, then serve.

Cream or cream cheese both work, use whatever you already have in the fridge.

Don't completely stir the cream through at the end. Leaving little creamy pockets gives you more of that proper lasagne feel.

If your pan is oven safe, a few minutes under a hot grill at the end gives you that lovely golden, bubbling cheese top.