Serves 4+
Ingredients:
- 1 pkt Otway Pasta Company Fresh Gluten Free Lasagne Sheets
- 2 tbsp olive oil
- 2 garlic clove, finely chopped
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1 red capsicum, finely chopped
- 500g mince (beef, pork, veal or chicken)
- 2 tbsp tomato paste
- 700g passata
- small handful fresh parsley, chopped
- small handful fresh basil, roughly chopped
- Salt and pepper to taste quantity
- Béchamel Sauce (refer to our Béchamel recipe)
Method:
- In the frying pan add the olive oil, onion and garlic. Fry for 1-2 minutes. Add the remaining vegetables and cook for a further 5 – 10 minutes.
- Add the mince and brown.
- Make a small well on the side of the pan and add the tomato paste, cook for 2-3 minutes then mix into the mince and vegetable mixture.
- Add passata and leave to simmer for ½ hr up to 2 hours.
- Add about ½ cup of sauce to the bottom of a 25cm x 25cm baking dish. Continue this method until all the sauce and lasagne sheets are used up. About 5 layers. Top with Bechemel sauce and grated parmesan.
- Bake in a pre heated oven for 1 hr at 160-180°c or until top is browned.
- Let sit for 10 minutes and then serve with garden salad. Enjoy!