2 t olive oil 1 large onion, chopped 2 carrots, finely chopped 2 celery sticks, finely chopped 2 zucchini, finely chopped 2 cloves garlic 500g lean beef mince 2 x 400g cans crushed tomatoes ½ C beef stock 2 T tomato paste 2 t oregano 375g lasagne sheets 1/3 C cornflour 3 C skim milk 100g reduced-fat cheese, grated

Heat oil in large saucepan, cook onion 5 mins, add carrot, celery, zucchini, cook stirring 5 mins until vegetables soft. Add garlic 1 min. Add beef and cook over high heat, stirring, until well browned. Add tomatoes, stock, tomato paste, oregano and stir to combine. Bring to boil, reduce heat and simmer gently, partially covered, 20 mins, stirring occasionally. Preheat oven to 180°C. To make cheese sauce, blend a little milk with cornflour to form smooth paste, in small pan. Gradually blend in remaining milk and stir constantly over low heat until boils and thickens. Remove from heat and stir in grated cheese until melted. Layer lasagne ingredients in 23 x 30cm dish in order: 1/3 meat, 1/3 pasta, 1/3 meat, 1/3 pasta, 1/3 meat, 1/3 pasta, cheese sauce. Bake 1 hour. Check after 25 mins, if top is browning too quickly, cover loosely with foil.