For the ragù
500g minced beef
300g chopped tomatoes
100g passata
1 large chopped onion
3 cloves of crushed garlic
1tsp each basil and rosemary
3 large tbsp of malt extract
One small glass of red wine
1tbsp olive oil
Fresh lasagne pasta sheets

For the bechemel sauce
100g plain flour
100g butter
300ml milk
1tsp malt extract

For the topping
20g NuttimaltTFC
100g grated cheese

For the ragù
Gently fry the mince in a saucepan with the olive oil, chopped onion, crushed garlic, malt extract, rosemary and basil until the mince has browned. Add the wine, chopped tomatoes and passata, and cook gently for a minimum of 30 minutes, stirring occasionally.

For the béchamel sauce
Melt the butter in a saucepan with the malt extract, add the flour stirring continuously for 2 minutes while slowly adding the milk, stirring all the while until thickened. To assemble the lasagne, in your favourite lasagne dish, pour a layer of the ragù sufficient to thinly cover the base, then add lasagne pasta sheets, top with some béchamel to cover and repeat until the ragù has been used. Finish with a layer of pasta, top with béchamel sauce, grated cheese and NuttimaltTFC. Bake in an oven at 180°C for about 45 minutes until the top is lightly browned.