Prep time 15 min 
Cooking time 1hr & 15min
Serves 6

Ingredients

Meat and Pasta Ingredients

• 2 tbsp olive oil

• 150g onion, diced

• 4 cloves fresh garlic, finely chopped

• 500g Borrello beef mince

• 200g carrot, finely diced

• 200g celery, finely diced

• 100g mushrooms, finely diced

• 2 rounded tbsp dried Italian herb mix

• 1 tsp chilli flakes

• salt and pepper

• 800g tomato passata

• ½ cup water

• 50g tomato paste

• 30g fresh basil, chopped (extra for garnish)

• 4 flat tsp beef stock paste

• 1 tsp onion powder

• 400g fresh lasagna sheets

• 180g tasty cheese, grated

White Sauce Ingredients

• 1½ cups whole milk

• ¾ cup water

• 1 heaped tsp dried parsley

• 50g cornflour

• salt and pepper
  

Method 

Preheat oven to 180 degrees Celsius using the top and bottom element function. In a large deep frying pan sauté onions and garlic in oil until tender. Break the mince into smaller pieces and add to the frying pan. Fry the mince until it is mostly cooked whilst continuing to break it up with a wooden spoon. Add carrots, celery and mushrooms then stir through Italian herbs, chilli, salt and pepper. Pour in passata and half a cup of water. Stir through tomato paste, fresh basil, beef stock and onion powder. Cook on a medium heat until the vegetables are almost cooked. In the meantime, make the white sauce by whisking all the sauce ingredients together in a small saucepan until smooth before putting on the stove to simmer. Whisk gently the whole time until the sauce thickens. Bring all ingredients to the bench and in a large ceramic dish layer with meat filling, then the pasta sheets, then the white sauce. Continue each layer, finishing with the meat sauce on top. Cover the lasagna with grated cheese then place foil over the top. Put in the oven on the middle shelf and cook for 30 minutes. Take the foil off and cook for a further 15 minutes or until the cheese is golden and the pasta is tender. Garnish with basil.