Olive oil as required
1kg lean minced beef
300g finely diced onion
10g garlic cloves, peeled and crushed
300g sliced button mushrooms
300g yellow peppers, de-seeded and cut into 2cm dice
2g dried mixed herbs
36g Essential Cuisine Beef Stock Mix (Make 1ltr Stock)
800g tinned chopped tomatoes
2 bay leaves
250ml red wine
400ml water
Freshly ground white pepper
Sea salt, seasoned to taste
400g gluten free lasagne pasta sheets (approximately 24 sheets)
100g freshly grated parmesan or mature cheddar
For the cheese sauce:
125g Essential Cuisine Béchamel Sauce Mix
16g Essential Cuisine Cheese Stock Mix
1ltr cold water
1. Preheat the oven to 180°c
2. Heat 30ml olive oil in a large frying pan, add the minced beef, onion and garlic, cook until the meat starts to colour
3. Stir in the mushrooms, peppers and herbs, cook for a further 5 minutes
4. Pour in the Essential Cuisine Beef Stock Mix, tomatoes, bay leaves, red wine, water and stir well
5. Bring to the boil and simmer for 30 minutes, or until the meat is tender, stirring occasionally then remove the bay leaves. Season to your taste with freshly ground pepper and sea salt. Adjust the consistency if necessary
6. Meanwhile, whisk the Béchamel Sauce Mix and Cheese Stock Mix into the cold water in a thick bottomed saucepan
7. On a medium heat, briskly whisk the sauce to the boil and simmer gently for 5 minutes, stirring occasionally
8. Grease an oven proof dish and spread thin layers of meat and cheese sauce over the bottom. Arrange strips of lasagne on top then cover with another layer of sauces
9. Repeat the layers, finishing with a last layer of cheese sauce. Sprinkle with the parmesan or cheddar cheese
10. Place in the oven for 35-40 minutes or until the top is browned and the pasta is cooked , then serve with grilled gluten free garlic bread and crisp salad leaves
Chefs tip: For a vegetarian option, replace the minced beef with grilled aubergine and courgette and switch the stock to Essential Cuisine Vegetable Stock Mix!