Beef Lasagne

Method

• 1

  Step 1

  For the tomato sauce, finely chop 100g onions and fry in the margarine until soft.
• 2

  Step 2

  Add the garlic purée, oregano and some salt and pepper and cook for 10 minutes.
• 3

  Step 3

  Add the tomato purée, carrots, tinned tomatoes and sugar and simmer for approximately 30 minutes. Adjust seasoning if required.
• 4

  Step 4

  Set aside the tomato sauce until later.
  
• 5

  Step 5

  To make the white sauce, whisk the water and milk powder together and place into a jug.
• 6

  Step 6

  Melt 20g sunflower spread in a thick bottomed pan.
• 7

  Step 7

  Add the flour and stir vigorously until you get a smooth glossy paste.
• 8

  Step 8

  Cook for a few minutes over a gentle heat without colouring.
• 9

  Step 9

  Gradually add the milk mixture a little at a time, stirring vigorously each time until the mixture is smooth.
• 10

  Step 10

  Once all the milk has been added, allow to simmer for approximately 5 minutes stirring frequently to ensure the sauce does not burn.
• 11

  Step 11

  Once incorporated, remove from heat and add about half of the cheese, stir and allow to cool.
• 12

  Step 12

  To build the lasagne, brown off the minced beef, remaining onions and carrots in a little vegetable oil.
• 13

  Step 13

  Add the homemade tomato sauce and stir thoroughly until all the mix is fully coated.
• 14

  Step 14

  In a large oven proof tray, add a layer of the meat and cover with lasagne sheets.
• 15

  Step 15

  Add a thin layer of the white sauce and repeat for 2-3 layers or until all the mix is used.
• 16

  Step 16

  Sprinkle the top of the lasagne with the remaining cheese and place into the oven.
• 17

  Step 17

  Bake at Gas Mark 5 (190˚C) for approximately 25-30 minutes.
• 18

  Step 18

  Hot hold for service. Cut into 20 portions per full size tin when it goes on service.