Method
Finely chop the onion and garlic. Dry fry the minced beef with the onion and garlic. Add passata, stock cube and herbs and simmer for 10 minutes. Season the mix.
Layer the meat and lasagne sheets in an oven–proof dish.
Whisk the egg, yogurt and milk together, stir in half the cheese. Spoon over the meat and sprinkle with the rest of the cheese.
Bake in the oven at 180ºC for 25 to 30 minutes.
To make the salad, place mixed leaves in a bowl. Chop tomato, cucumber and add to the leaves. Whisk the oil, red wine vinegar and sugar. Season with freshly ground black pepper. Drizzle the dressing over and toss gently to coat before serving.