Layers of luscious lasagne filled with Mushroom & hemp Magic Mince. it’s like snuggling up in your favourite chair surrounded by all your best mates. This is happiness.
Heat oil in a frying pan over medium heat, add onion and cook, stirring regularly for 2-3 minutes, add carrot and celery and cook until softened. Add garlic, oregano and Magic Mince, and cook until the mince is slightly caramelised – about 6 minutes. Add tomato paste, vegetable stock, tomatoes and black pepper and cook for a further 10 minutes. Season to taste.
In a large saucepan, melt the butter. Add flour and mix with a wooden spoon for 1 minute.
Add about a quarter of the milk, stirring to remove lumps. When evaporating, add the rest of the milk gradually.
Turn up the heat, stirring until thickened about 5-7 minutes.
Remove from the heat, add mustard, salt and pepper and mustard. Stir until the cheese melts.
Preheat oven to 180°C. Spread a little ragu on the bottom of your baking dish then spread on béchamel to cover. Top with lasagne sheets. Tear sheets to fit if necessary. Spread over enough ragu to cover the sheets, then drizzle over about a cup of cheese sauce. Top with lasagne. Repeat these steps two more times.
Top with a final layer of lasagne sheets, then pour over the remaining cheese sauce.
Sprinkle with cheese, then bake for 25 minutes or until golden and bubbling. Sprinkle with optional parsley and serve.