Beef Lasagne

Method

Step one

In a saucepan add the oil and heat to a medium high heat, fry the onions, celery, carrot and minced beef until browned.

Step two

Add the oregano, tomato puree, water, Bisto Beef Bouillon and 125g of Marvel Milk Powder and cook for 20 minutes over a medium heat. Adjust the consistency by thickening with the Bisto Gluten Free Granules, then set aside.

Step three

For the bechamel, melt the butter in a large saucepan, add the flour and mix to make a white roux. Add the milk and the remaining Marvel Milk Powder and gradually whisk into a smooth sauce. Add the nutmeg and simmer gently for 20 minutes, stirring occasionally. Season with a little salt, cover with cling film to prevent skinning and set aside.

Step four

Grease an oven-proof dish, spread 5 tablespoons of the bechamel and 5 tablespoons of the meat mixture over the base, sprinkle with a quarter of the parmesan and then cover with one layer of lasage sheets.

Step five

Add half the minced beef and top with another quarter of the parmesan. Top with lasgne sheets and repeat once more. Top the final layer with the cheese sauce, evenly smooth out with a spoon or spatula and top with remaining parmesan.

Step six

Place the dish in the oven, preheated to 200°C and bake for 20 minutes until thoroughly cooked throughout and the surface is lightly browned all over. Remove and leave to rest for 10 minutes before serving.