Hi i make the normal spag bol mix which is mince/quorn mince, onions, carrots, garlic, mushrooms, peppers, courgettes all chopped up and fried in fry-lite until soft, then i add some tinned tomatoes or passata, stock cube, salt and pepper, oregano, basil, and tomato puree and let it simmer for about 30-40 mins.
I normally cook my lasagne sheets in water before using them i use the dry ones and find them too hard so heat up a frying pan of water and cook for a few mins, then layer up the meat/lasagne sheets. for the cheese sauce i save my healthy extras as i like home-made sauce rather than packet (this sauce serves 2) i use about 300ml milk mix about 3-4 tsp corn flour in to a small amount of the milk, i think corn flour is 1syn per tsp, tip in the rest of the milk and heat up gently until sauce becomes thick if its too thick add a little more milk, then add grated cheese saving a little pour on top of the lasagne and then top with left over cheese, into oven around 180 for 20 mins until top is golden
i use both my heA and heB as i do green days so i dont need to syn any of the cheese or milk, so you just need to syn the corn flour if you do that hope that helps