To make the bolognese: dice the onion and gently cook it in a tablespoon of water or oil until soft, in a large pan on a medium heat. Add the minced beef to the pan and cook until brown. Drain off any excess fat by using a colander and return the meat to the pan (for a healthier lasagne).

Add the sliced mushrooms to the onion and minced beef in the large pan. Add the tinned tomatoes, tomato puree and tomato ketchup and put back on the stove at the same heat. When it starts to boil crumble in the stock cube and add the mixed herbs. Once everything has been added turn the heat down onto a low heat and let it simmer for 30 minutes.

To make the cheese sauce: add the gluten-free flour, milk and butter to a separate saucepan and whisk continuously on a high heat. As soon as the sauce starts to get thicker turn down the heat and allow to simmer for a few minutes. Then take the pan off the heat and add the grated cheese and gently stir until the cheese is melted in (add a little more milk if the sauce becomes too thick).

Preheat the oven to 190°C/fan 170°C/gas mark 5.

At the bottom of the heatproof dish spread out a third of the bolognese. Then a layer of lasagne sheets that is one sheet thick, with a layer of cheese sauce spread on top of the pasta. Repeat this process until you fill your heatproof dish making sure you finish with a layer of cheese sauce.

Bake in the oven for 30 minutes until golden and bubbling on the top. Serve with a selection of vegetables and some gluten-free garlic bread. Enjoy!