Recipe Inspiration

Ingredients...

Olive oil as required

1kg lean minced beef

300g finely diced onion

4 garlic cloves, peeled and crushed

300g sliced button mushrooms

300g yellow peppers, de-seeded and cut into 2cm dice

2tsps dried mixed herbs

40g Essential Cuisine Beef Stock Mix

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

Cheese Sauce

200g Essential Cuisine Cheese Sauce Mix

1ltr cold water

Method...

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 Essential Cuisine Cheese Sauce Mix into the cold water in a thick bottomed saucepan with a lid

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

Chef Tip

For a vegetarian option, replace the minced beef with grilled aubergine and courgette and switch the stock to Essential Cuisine Vegetable Stock Mix!