Lasagne makes for a cheap, convenient and delicious dinner any day of the week and is a great option for feeding the whole family. It’s a great comfort food and any leftovers will happily keep in the fridge for a few days. Have your beef ragu and bechamel sauce prepared in advance, along with your lasagne sheets and some grated cheese, and this dish can be put together in under an hour.

Lasagne works really well as a vegetarian dish – just substitute the mince in the ragu for a mixture of your favourite vegetables. Try Andy Waters’ Vegetarian Lasagne or Becca Pusey’s Squash lasagne with spinach and walnut pesto for a twist on the classic filling. Russell Brown uses pig’s cheeks in his Lasagne in place of beef and Paul Heathcote gives his lasagne recipe a flavour boost with the addition of salty bacon.