Cheesy, meaty GOODNESS Sign us up!!!Ingredients: For the meatballs:300g Beef mince1 small onion, finely diced2 cloves garlic, grated1 egg, lightly beaten cup breadcrumbs 2 tbsp parsley, chopped (and/or basil) Salt and pepper to tasteFor the soup:1 onion, chopped2 carrots peeled and diced2 stalks celery, diced4 cloves garlic1 small tin tomato pasteRoyco Bolognaise Cook-in-Sauce300ml chickenstock5 lasagne sheets, broken into piecesGrated mozzarellaMethod: 1. Preheat oven to 180C. Mix all the meatball ingredients. Roll them into 1-2 tablespoon balls and pan fry in oil over medium-heat until browned on all sides, about 2-4 minutes per side.2. Heat oil in an oven-proof pot over medium-high heat. Add onions, celery and carrots and cook until tender - roughly 5-10 minutes.3. Add garlic and fry for a minute - or until fragrant. Add the tomato paste and fry for a few minutes.4. Add the stock, the Royco Bolognaise Cook-in-Sauce, the meatballs and the lasagne noodles (broken into small rough squares 3cm x 3cm) and bring to a boil. Reduce the heat to a simmer. Simmer for about ten minutes or until the pasta is tender.5. Top with generous amount of grated mozzarella and bake in the oven for 25 minutes or until the cheese is melted/golden.6. Serve with garlicky bruschetta toast, dig in and ENJOY!