Chunky beef lasagne

1.Preheat oven to 200°C (180°C fan-forced). Grease a 25cm (base measurement) square, 6cm-deep ovenproof dish.

2.Heat 1 tablespoon of the oil in a saucepan over high heat. Cook beef, in batches, for 5 minutes or until browned. Transfer to a heatproof bowl.

3.Heat remaining oil in same pan over high heat. Add onion, carrot, celery and bacon; cook and stir for 5 minutes or until soft. Return beef and resting juices to pan. Stir in passata and 1/2 cup water. Bring to the boil. Reduce heat to low; cover. Simmer gently, stirring occasionally, for 1 hour 10 minutes. Uncover, simmer gently, stirring occasionally, for 30 minutes more or until beef is tender and sauce thickens. Season.

4.Spoon 1/3 cup of the bechamel into prepared dish, spreading to cover base. Top with 3 1/2 lasagne sheets, then 1 1/2 cups beef mixture and 1/3 cup bechamel.

5.Repeat layers of lasagne sheets, beef mixture and bechamel twice more. Top with remaining 3 1/2 lasagne sheets, then spread with remaining bechamel. Sprinkle with cheese. Bake for 45 minutes or until golden, bubbling and pasta is tender when tested with a skewer.

6.Stand in dish for 10 minutes. Serve slices with salad.