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olive oil beef steak mince onion garlic cubes carrots flour tomato puree tomatoes vegetable stock cube anchovy herbs - Italian caster sugar milk butter Parmesan mozzarella sliced salad green
Viewed: 40 - Published at: 4 years agoIngredients
- 2 tablespoons olive oil
- 1 1/3 pounds beef steak mince
- 1 onion chopped
- 2 garlic cloves finely chopped
- 1 15/16 cups celeriac peeled and cut into small cubes
- 1 leek small, chopped
- 2 carrots peeled and cut into small cubes
- 6 3/8 tablespoons plain flour
- 2 tablespoons tomato puree
- 2 11/16 cups chopped tomatoes cans
- 1 vegetable stock cube
- 3 anchovy fillets chopped
- 2 teaspoons dried herbs Italian
- 1 pinch caster sugar
- 2 1/8 cups whole milk
- 3 1/2 tablespoons butter
- 1 cup Parmesan
- 26 lasagne dried, sheets
- 1 1/8 cups mozzarella sliced
- salad Green, to serve
Method
- Preheat the oven to 400°F. Prepare lasagne noodles according to package directions and set aside.
- Heat the oil in a large deep frying pan, add the beef and cook for 10 mins, breaking into small pieces. Stir in the onion, garlic, celery root, leek, carrot and 1 tbsp of the flour and cook briefly. Stir in the tomato puree and cook for 1 min.
- Add the chopped tomatoes and crumbled bouillon cube and stir in 1 cup water. Bring to a boil. Stir in the anchovies and herbs.
- Simmer, covered, for 8-10 mins, stirring occasionally. Add sugar and season to taste.
- For the bechamel sauce, combine the milk and 2 cups water. Melt the butter in a saucepan, add 1/3 cup of flour and cook for 1 min, stirring constantly. Gradually add the milk mixture, stirring constantly. Bring to a boil, then reduce to a simmer and stir in most of the Parmesan. Season to taste.
- Spread a thin layer of the bechamel sauce in the base of a large baking dish (approx 12 x 8 x 3 inches). Layer meat sauce, lasagne noodles and bechamel, finishing with a layer of noodles and bechamel.
- Top with mozzarella and the remaining Parmesan. Bake for 1 hour or until cheese on top is golden brown. Serve with a green salad.
