Recipe Lasagne with Cheat's Bechamel

Lasagne with Cheat's Bechamel

  • 1 onion, finely diced
  • 4 cloves crushed garlic
  • 1 carrot, diced
  • 3 tbsp olive oil
  • 200g meadow button mushrooms, diced
  • 1kg beef mince
  • 150ml red wine
  • 2 tbsp tomato paste
  • 400g tin of whole peeled tomatoes (x2)
  • 3 tbsp Simon Gault Italian Seasoning
  • 2 tbsp Gault's Beef Stock concentrate
  • 250g Simon Gault Simple Pasta Dough Recipe or ready-made lasagne sheets (roughly x8 lasagne sheets)
  • 50g parmesan, grated

Cheat's bechamel or white sauce

  • 400g marscapone cheese
  • 500g ricotta
  • 100g parmesan, grated
  • 200ml cream
  • salt and pepper

Lasagne with Cheat's Bechamel

Sauté onion, garlic, carrot and celery in 2 tablespoons of olive oil until softened and onions are translucent. Add the mushrooms and cook for a further 5 minutes. In a separate pan heat remaining 1 tablespoon of oil and add mince. Cook mince over a high heat stirring constantly until browned. Add the wine and cook out for 3 minutes then stir through the tomato paste. Stir in onion mixture, tinned tomatoes, Simon Gault Italian seasoning, Gault's Beef Stock concentrate, and simmer for 10 minutes. To make the Cheat's Bechamel sauce, in a big bowl mix together the marscapone, ricotta cheeses and cream until an even consistency then stir through the grated parmesan. Season with salt and pepper. Lay lasagne sheets in the bottom of a greased baking dish (23cm by 33cm), cover with a layer of mince followed by a layer of the cheats bechamel. Repeat the layers starting with another lasagne pasta sheet. Finish with a final lasagne sheet covered in cheats bechamel sauce then sprinkle with the remaining parmesan cheese. Bake at 180°C for 35 minutes or until your lasagne is golden. Slice and serve with green salad.