Ingredients

100g Coop diced pancetta
1 large onion, finely chopped
1 large carrot, finely chopped
2 x 500g packs Coop 5% fat British lean beef steak mince
400ml Coop ruby port
2 tbsp finely chopped sage, or 2 tsp dried
2 x 400g cans chopped tomatoes
500ml beef stock, made with 1 stock cube
12 Coop lasagne sheets
1 large parsnip, peeled into ribbons
75g vacuum-packed chestnuts, roughly chopped

For the béchamel sauce
50g local unsalted butter
50g Coop plain flour
1 litre local semi-skimmed milk
125g extra mature Cheddar, grated
100g Coop Irresistible blue Stilton, crumbled

Method

Make a meat sauce (ragu):
1. Gently fry the pancetta in a nonstick pan for 5-6 mins, until golden and releasing some of its oil
2. Add the onion and carrot, then cook for another 10-12 mins, until softened
3. Add the mince to the pan and brown all over, stirring regularly — it will take about 10 mins
4. Pour in the port and bubble for 2 mins before stirring in the sage. Add the chopped tomatoes and beef stock, then allow to simmer gently for up to 10 mins until the sauce has reduced
5. Meanwhile, preheat the oven to 180°C/fan 160°C/Gas 4
6. To make the bechamel sauce, melt the butter in a saucepan and stir in the flour
7. Cook for 2 mins, then take the pan off the heat and gradually stir in the milk, until smooth
8. Return to the heat, bring up to a simmer, and stir continuously for 6-8 mins, until the sauce has thickened
9. Remove from the heat, then stir in the Cheddar and 75g of the Stilton

To assemble the lasagne:
10. Lay 4 pasta sheets along the bottom of a 3-litre
ovenproof dish
11. Pour over a quarter of the sauce, followed by a third of the ragu
12. Repeat, finishing with a layer of ragu
13. Add most of the parsnip, then the remaining sauce
14. Sprinkle over the rest of the Stilton and the chestnuts, top with the rest of the parsnip, then bake for 1 hour, until golden, before serving