Cheats Beef & Venison Lasagne with Cucumber Salad

Steps

1. Preheat oven to high grill. Bring a large pot of salted water to the boil.
2. Dice onion and grate first measure of carrot. Heat oil in a large oven-proof fry-pan on medium-high heat. Cook onion and carrot for about 3 minutes, until soft. Add beef pie herbs and salt and cook a further 1 minute, until fragrant.
3. Add beef/venison mince and cook for about 7 minutes, until browned. Add tomato paste, canned tomatoes, stock, soy sauce and brown sugar. Bring to a simmer and cook for 5-6 minutes, until thickened and reduced. Season to taste with salt and pepper
4. While mince cooks, cook pasta in pot of boiling water for about 10 minutes, until just tender. Drain and drizzle with a little oil to prevent sticking. Add pasta to pan with thickened sauce. Stir well and sprinkle with grated cheese. If you don’t have an oven proof fry-pan, simply transfer to a baking dish before sprinkling with cheese.
5. Place on middle oven rack and grill for about 5 minutes, until cheese is melted and bubbling.
6. Slice cucumber, shred lettuce and peel second measure of carrot into ribbons. In a large bowl, toss cucumber, lettuce and carrot with a drizzle of oil and vinegar.
7. Beef lasagne with salad on the side.