Easiest Lasagne Ever

Ingredients

• 170g dry lasagne sheets
• 10ml oil, total — staple
• 500g raw pork mince, replaces beef
• 1 small onion (about 100g), diced — staple
• 540g canned chopped tomatoes, mashed in the pan
• 40g tomato paste mixed with about 95ml water, replaces passata
• 2 tsp dried Italian herbs — staple
• 250ml plain milk, for cheese sauce
• 20g plain flour, for cheese sauce — staple
• 15g butter, for cheese sauce — staple
• 125g household hard cheese, grated — staple
• 200g carrot, grated
• 200g courgette, grated
• 200g mushrooms, finely chopped

Method

1. Heat oven to 180°C. Prepare lasagne sheets as the packet directs; keep sauce a little loose if using no-boil sheets.
2. Heat oil, soften onion, carrot, courgette and mushrooms for 6–8 minutes. Add pork mince and brown, breaking it up.
3. Add chopped tomatoes, reconstituted tomato paste and Italian herbs. Simmer 15–20 minutes until meat is cooked through and vegetables tender; add water as needed.
4. In a small pan melt butter, stir in flour for 1 minute, then whisk in milk gradually. Simmer until thickened and stir in 100g of the hard cheese.
5. Layer the sheets with meat-and-vegetable sauce and cheese sauce in a small baking dish. Scatter remaining 25g hard cheese on top.
6. Bake 35–45 minutes until bubbling and piping hot throughout. Rest 10–15 minutes before slicing into four portions.

Notes

- Four-serve pork version: pork mince wins the priced mince comparison per gram of protein. Milk/flour/hard-cheese sauce replaces ricotta, mozzarella and egg. Pantry paste diluted with water replaces passata, avoiding another jar. All vegetables are hidden in the meat sauce. - Macros are estimates for four servings, including the served carb and all measured cooking oil; brand values vary. Each serve has at least 150g cooked non-potato vegetables. - Flexible proteins remain allowed; reprice and recalculate portions and macros for future meat swaps. Never use lamb, pre-cooked recipe protein or an unrequested steak cut. - Cool leftovers promptly, refrigerate, and reheat until piping hot.