Heat the oil in a pan and add the shallots, mushrooms and garlic. Gently cook for 3 minutes until softened.
3 shallots, 6 mushroom, 3 garlic cloves
Add the mince and cook for 3 minutes until browned.
500 g beef mince
Add half the tomato sauce, stir and gently simmer for 2 minutes.
500 ml tomato pasta sauce
Put the lasagna noodles on top and add water.
5 fresh lasagna noodles, 150 ml water
Add the rest of the marinara.
Top with cheese.
60 g grated cheese
Cover and cook on a low heat for 15 minutes until the cheese has melted.
Make this vegetarian by using a meat alternative, or just bulking it out with more veggies.
If you don't want to make your own sauce, you can use your favourite pasta sauce instead.
You can use cheddar, Parmesan or mozzarella on this recipe, or even a mixture of the three.
This is a great batch cook meal, so make extra and then freeze it for easy week night meals.
Give this recipe a green boost by wilting some spinach in at the same time as the beef.
If you want to make the cheesy top nice and crispy, then pop it until the grill for a couple of minutes before serving. A good quality pan is recommended for this - we use the Circulon Ultimum Frying Pan(aff).