Brown the 750g beef mince in a large pan
Add 2-4 minced garlic cloves and cook until fragrant
Stir in 2 tbsp tomato puree and cook for 1-2 minutes
Add 1 tin chopped tomatoes and 150ml beef stock
Season with oregano, Italian seasoning, paprika, salt and pepper to taste
Simmer the meat sauce for 10-15 minutes
In a separate bowl, mix together 250g ricotta, 50g cream cheese, and 50ml semi skimmed milk
Layer the lasagna: spread a thin layer of meat sauce, then lasagna sheets, then ricotta mixture, repeat layers
Top with 80g grated lighter mature cheddar
Bake at 180°C for 25-30 minutes until golden and bubbling
Allow to cool slightly before serving or freezing
