PREPARE THE RAGU (MEAT) SAUCE:
- Sauté the onion and garlic with the olive oil until soft, add the celery and carrot and soften them.
- Add the minced beef and brown.
- Add the tomatoes and mixed herbs. Stir together. Turn the heat down and cook for 3-4 hours either on a low hob or in the oven 150C.
- Check seasoning adding salt and pepper.
- Secondly prepare the all-in-one white sauce.
- Add the milk, butter and flour to a large pan on a medium heat.
- Stir continuously until the sauce thickens to a smooth texture.
- Stir in the cheese, leaving a handful to sprinkle on the top.
- Add salt and pepper and cook on a low heat for 10 minutes.
PUTTING THE LASAGNE TOGETHER:
- Preheat the oven to 180C, 350F, gas mark 4.
- Smear the bottom of an oblong oven dish with the Ragu sauce.
- Pour over a layer of white sauce.
- Place a layer of raw Lasagne, cover with Ragu sauce then a layer of all-in-one white sauce and a sprinkling of cheese.
- Repeat for 4 or 5 layers.
- Coat the top layer with just all-in-one white sauce and some cheese, ensuring the Lasagne sheets are completely covered.
- Place in the oven and cook for 30 - 45 minutes.
- Check with a sharp knife to make sure the Lasagne is cooked through.
- Allow the Lasagne to stand for 10 minutes before serving.
Serves 4 people
20 min approx preparation time
30-45 min approx cooking time
Ingredients
RAGU SAUCE
- 3 tbs. olive oil
- 2 medium onion, chopped finely
- 2 cloves garlic, chopped
- 2 sticks celery, chopped finely
- 2 carrots, chopped finely
- 1kg lean minced beef
- 2 x 440g tinned chopped tomatoes
- 2 tsp. dried mixed herbs
- Himalayan salt & ground black pepper
ALL-IN-ONE WHITE SAUCE
- 2 pints milk
- 160 g gluten free flour
- 160g butter
- 150g grated Parmesan cheese
- Grated nutmeg
- Rizopia lasagne sheets
- 65g Parmesan cheese
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