Method:

1. In a large saucepan on a medium heat add the oil, onion and garlic and fry off for 3 mins. Then add the balsamic vinegar and let that reduce for a further minute.

2. Add in the beef and fry off for 2-3 minutes.

3. Add in the chopped tomatoes, water and beef stock cube and allow to simmer for around 5 minutes.

4. In a 20cm x 20cm oven proof dish layer up a layer of the tomato/beef mix, followed by a layer of lasagne sheets, then a layer of the condensed soup and repeat. You should have 3-4 layers in total (finishing with a layer of the soup) *optional extra - add grated cheese to the top.

5. Pre-heat your oven to 180/160 fan and place the lasagne int he oven for 30-40 mins.

6. Cut into 4 pieces and serve with a side salad.