Beef and Pasta Layer Bake

Heat the oil in a large shallow pan and cook the beef, onion, carrot and garlic stirring, for about 5 minutes, until the meat is browned. Skim off any fat, but leave the juices.

Add the tomatoes, tomato puree, wine, oregano and seasoning. Bring to a boil, reduce the heat, cover and simmer gently for 30 minutes.

Put all but 3 tablespoons of the milk into a pan. Add the bay leaf and bring to a boil. Remove from the heat and leave to stand for 15 minutes.

Heat the oven to 190°C (170° fan) 3750°F gas 5. Grease a baking dish.

In a separate pan, mix the cornflour with the remaining milk. Strain the infused milk into the pan and bring to a boil, stirring. Simmer for 2 minutes, stirring continuously, until thickened. Remove from the heat and season to taste with salt and pepper.

Cover the base of the baking dish with a single layer of lasagne sheets. Spoon on a thin layer of meat sauce, and cover with some of the white sauce. Repeat the layers, ending with sauce.