Beef Lasagne Toppa Bake

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Set aside a baking dish, large enough to fit lasagne sheets. Boil a pot of salted water. Grate carrot and cheese.
2. Heat oil in a frypan on medium-high. Cook beef and carrot with measure of spices and salt measure for about 7 mins, stirring to break up beef, until browned. Add tomato paste, canned tomatoes, stock, tomato sauce and sugar. Bring to a simmer and cook for 5-6 mins, until thickened and reduced. Season to taste with salt and pepper.
3. Melt first measure of butter in a pot on medium. Add flour and stir. Add milk and a pinch of salt and whisk, until thick. Add cheese and mix, until melted. Season with salt and pepper.
4. In a microwavable bowl, melt second measure of butter for about 1 min in microwave. Add panko breadcrumbs to bowl and toss until combined. Drizzle bottom of baking dish with oil and spread with a thin layer of beef mixture. Cover with half the lasagne sheets. Top with beef mixture and then top with remaining lasagne sheets. Pour over white sauce and spread out. Evenly sprinkle over breadcrumbs. Bake for about 15 mins, until lasagne is cooked through and breadcrumbs are golden brown. Meanwhile, cook peas in pot of boiling water for 3 mins, until bright green. Drain and set aside for serving.
5. Let lasagne toppa cool for a few mins before serving with peas and tomato sauce. Dig in!