Lasagne:

Prepare Ingredients:

• Peel and grate the garlic.
• Peel the onion using a vegetable peeler and dice it finely (wear goggles or sun glasses to avoid tears!).
• Dice the red pepper using scissors for ease.

Cook the Sauce:

• In a large saucepan over medium heat, add a drizzle of rapeseed oil.
• Fry the diced onion for 3 minutes until soft, then add the grated garlic.
• Add the beef mince, breaking it up with a wooden spoon as it browns. Be cautious of the hot saucepan and hob.
• Stir in the diced pepper.
• Mix in the tomato purée and pour over the passata.
• Add a pinch of sugar and oregano, stir, and allow to simmer for a minute.

Set aside while you prepare the "cheats" béchamel sauce.

Make the Béchamel Sauce:

• In a large bowl, whisk together mascarpone, Dijon mustard, nutmeg, and chicken stock.
• Stir in 200g of the mozzarella and cheddar mix, reserving some for the topping.

Assemble the Lasagne:

• In an ovenproof dish, layer the lasagne: start with a layer of mince, followed by 2 lasagne sheets, and repeat until you have three layers.

Top the final layer of lasagne sheets with the béchamel sauce.

• Sprinkle the reserved mozzarella and cheddar mix on top.
• Tear the mozzarella ball and scatter it for extra cheesiness.

Bake:

• Place the lasagne on the bottom shelf of a preheated oven at 180°C (fan) and bake for 30 minutes.

Garlic Bread:

Prepare the Garlic Butter:

• Peel and crush the garlic clove.
• Finely chop the fresh parsley using scissors.
• Mix the garlic and parsley into the softened butter.

Assemble and Bake:

• Cut the mini baguettes in half.
• Spread the garlic butter generously over each half.
• Sprinkle grated cheddar on top.

Bake in the oven for 15 minutes until golden and bubbly.

• Final Touches: Once the lasagne and garlic bread are ready, serve them hot and enjoy the fruits of your hard work! Don’t forget to share your creations with your family and take pictures of your culinary masterpieces to share with the group!