A firm favourite with all the family
You will need:
1 x 750mltub Dr Broth Beef Bone Broth
500g ground beef mince
1 400gcan Italian tomatoes
Pinch of salt
Splash extra virgin olive oil
For the sauce:
1 cup grated parmesan
Pinch of salt.
To finish lasagne sheets (1 box, 500g)
Preheat the oven to 180°c
In a saucepan on the stove fry your beef mince in the olive oil until it starts toget a nice golden-brown crust.
Stir in your tomatoes and a pinch of salt.
Then add your Dr Broth bone broth and bring to the boil and turn down to a simmer,simmer until most of the liquid has reduced and the mince is a lovely rich consistency. Meanwhile make your cheese sauce.
For the sauce:
In a saucepan over the stove, over a medium low heat, melt the butter.
Then stir in the flour - stir with a wooden spoon until it is smooth.
Add a ¼ of the milk and stir until the flour starts to cook and the milk thickens.
Add the milk a ¼ at a time, every time stirring until the milk has thickened and is smooth.
Don’t rush this, it should take about 20min and leave you with a lovely smooth sauce.
Turn off the heat and stir in the pinch of salt and parmesan cheese. To assemble, use afairly deep baking dish and spread a thin layer of mince on the bottom. Coverwith a few lasagne sheets then spread over the cheese sauce. Repeat these stepsuntil you have a final layer of pasta sheets covered with the cheese sauce.
You can sprinkle more parmesan over the sauce before putting it in the oven.
Bake for about 40 minutes, the top will be golden brown and pasta will have softened.
Serve with a big leafy green salad.