Greek Style Yogurt Lasagne

Heat a saucepan up and add the olive oil. Add the diced vegetables and cook for 5 minutes until they have softened. Add the crushed garlic, chopped rosemary and tomato purée and cook for a further 2 minutes.

Add the beef mince and cook for 5-8 minutes until it has browned. Add the stock and tinned tomatoes and cook until the sauce has reduced by 1/3. Add the red currant jelly and Worcestershire sauce and season with salt and pepper.

In a mixing bowl, combine all of the ingredients for the Greek yogurt white sauce and season with salt and pepper.

Heat the oven to 180C.

Spread a spoonful of the meat sauce over the base of the baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the white sauce and grated cheddar and mozzarella (is using).

Repeat the layers two more times to use all the meat sauce. Add a final layer of pasta, the last of the white sauce and remaining cheddar and mozzarella. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.