Step 1

Preheat oven to 180°C. Heat a large non-stick saucepan over medium heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 4 minutes or until browned. Add the passata and cook, stirring, for a further 2 minutes.

Step 2

Spray a 2L (8-cup) capacity baking dish with oil. Spread a large spoonful of the mince mixture over the base of the dish. Top with a layer of lasagne sheets, cutting to fit. Spread one-third of the mince mixture over the lasagne sheets. Continue layering with remaining mince mixture and lasagne sheets, finishing with mince mixture.

Step 3

Combine the bechamel sauce and half the cheddar in a bowl. Carefully spread over the mince mixture. Sprinkle with remaining cheddar. Place the dish on a baking tray. Bake for 30-35 minutes or until golden brown and bubbling. Set aside for 5 minutes to stand before serving.