Method
RAGU:
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.
BECHAMEL:
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.
TO ASSEMBLE:
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.
Ingredients
- RAGU
- Mushroom & Hemp Magic Mince
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 stick of celery, finely diced
- 2 cloves of garlic, finely chopped
- 1 tsp dried or fresh oregano
- 1 1/2 tbsp tomato paste
- 1 tbsp veggie stock
- 400g can of chopped tomatoes
- Lasagne pasta sheets (cooked as per packet instructions)
- BECHAMEL SAUCE
- 80g butter
- 80g plain flour
- 1 litre milk
- 1 tsp salt
- 2-4 pinches of ground black pepper
- 1/2 - 1 tsp dijon mustard
- 100-120g cheddar cheese, grated, plus extra for topping
- Parsley, finely chopped to garnish (optional)
