500g lean minced beef
1 red onion, finely chopped
1 clove garlic, crushed
2 carrots, chopped
100g mushrooms, chopped
2 tbsp dried oregano
400g can thick-cut chopped tomatoes
2 tbsp tomato puree
1 sachet Discovery Taco Seasoning
200ml water
40g butter
40g plain flour
425ml skimmed milk
125g mature Cheddar, grated
100g lasagne sheets

Method
1. Cook the mince and onion, stirring, until the mince browns. Add the garlic, stir in and cook for a minute.
2. Add the carrots, mushrooms, oregano, tomatoes and puree. Dissolve 1 sachet of Discovery Taco Seasoning in 200ml water and add to the pan. Season, cover and simmer for 20 minutes.
3. Meanwhile, preheat oven to 190C/Gas Mark 5. Melt the spread in a small pan, then stir in the flour. Cook over a low heat for a minute, stirring all the time. Remove from heat and stir in milk. Heat until boiling, whisking all the time, then simmer for 1 to 2 minutes. Add most of the cheese and season.
4. Place some meat sauce in a deep oven-proof dish, about 18cm by 23cm. Cover with half the lasagne sheets and pour over half the cheese sauce. Repeat the layers, finishing with cheese sauce, and sprinkle with the rest of the cheese. Bake for 35 minutes.