Begin browning the NIFQA lamb mince in a decent sized pot with some rapeseed oil
Once achieved add in all the diced vegetables and cook until softened
Cover with tinned copped tomatoes, lamb stock cube and simmer 20 – 30 minutes
Adjust seasoning and add finely shaved basil
Careful not to bruise the basil when chopping
For the white sauce melt the butter and add flour, stir over a moderate heat for 3 -5 mins
Add milk and stir continuously to help combine to a smooth consistency
Fold in the grated cheddar cheese
Boil the pasta sheets in small batches for 3 – 5 minutes in salted water
Refresh in ice cold water
Drain and dry
Layer up the lasagne, NIFQA lamb filling, pasta, sauce, cheese
Bake 160 covered for 30 mins
Then a further 10 minutes uncovered to get a golden brown top
Serve hot and enjoy