• 250g Casalare Lasagne
• 2-3 cloves of Garlic, minced
• 500g organic Beef Mince
• 1 large Carrot
• 1 large stalk of Celery
• 1 large Onion
• 6-7 Mushrooms
• 800g Tomatoes, diced
• 4Tbsp Tomato Paste
• 2Tbsp Caster Sugar
• ⅓C Red Wine
• 2tsp dried Mix Herb (thyme, oregano, basil)
• 2tsp Salt and Pepper to taste
• 70g Butter
• 70g Casalare Not-So-Plain Flour
• 1lt Milk at room temperature
• ½C Grated Parmesan
• 125g Mozzarella
• 1C shredded Tasty Cheese
Preheat oven to 190-200 degrees. In a food processor mince together the carrot, onion, celery and mushrooms.
In a medium-large saucepan heat oil and garlic, add beef mince cook until brown and broken apart. Add minced vegetables continuously stirring for another 2-3 minutes. Pour in the wine, stir through. Add tomato paste stir through, then diced tomato, sugar, herbs and 2tsp salt. Bring to the boil, reduce heat and simmer for about 20-30 minutes. Add salt and pepper to taste.
BÉCHAMEL - In a separate saucepan, on low heat, melt butter, add flour and stir through until well combined. Turn heat up to medium, using a whisk slowly add milk while continuously stirring until smooth.
Putting it together - Baking dish, layer in the following order; thin layer beef vegetable sauce, lasagne sheets another layer beef vegetable sauce, Bechamel sauce and sprinkle with tasty cheese. Repeat them until all the lasagne sheets are used. For the last layer, place Bechamel sauce, mozzarella and parmesan.
Cover with tin foil and bake in the oven for about 35- 40 minutes, remove the foil and bake until becomes golden brown.