Nan's Cheesy Beef & Bacon Lasagne

• Add carrot, courgette and onion to the frying pan and cook until tender, 7-8 minutes. • Reduce heat to medium, then add Nan's special seasoning and passata (see ingredients) and cook until fragrant, 1-2 minutes. • Add the brown sugar and water. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat. Season with pepper.

• While the filling is cooking, heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Slowly whisk in the milk and cook, stirring, until thickened, 1-2 minutes. Remove pan from heat, then stir through half the grated Parmesan cheese. Season with salt and pepper.

• Slice fresh lasagne sheet in half widthways. • Spoon half the filling into a baking dish, then top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). Follow with a layer of cheesy béchamel sauce. • Repeat with the remaining filling, lasagne sheets and béchamel sauce. Sprinkle over remaining Parmesan cheese. • Bake lasagne until golden, 20-25 minutes.

Little cooks: Add the finishing touch and sprinkle over the cheese.

• When the lasagne has 5 minutes remaining, thinly slice cucumber into half-moons. • In a large bowl, combine mixed salad leaves, cucumber and a drizzle of balsamic vinegar and olive oil. Season to taste.