V2 Beef Lasagna
Lasagna. Another labour of love but well worth the time investment, and when we make it, we always make extra as we can’t seem to stop eating it. It also freezes well so I cut up and freeze individual serves as it is a good one to stock up on for the times you need to quickly grab and reheat something for dinner or lunch. For our meat lasagna we use our 24 hour slow cooked Bolognese sauce, and layer it with cheesy Bechamel sauce, and fresh pasta. It is then topped with mozzarella and baked until golden brown. We always make our lasagna a day before we want to eat it as it sets better and in our opinion tastes better too! It will just need a gentle reheat in the oven to be ready but of course you can enjoy it fresh too! Serve with a side salad and some crusty bread for a delicious meal the whole family with love. Small serve is 450 grams.
Ingredients
Milk, Plant based Mince, Canned Tomatoes, Gruyere Cheese, Lasagne sheets, Mozzarella, Onion, Red wine, Brown mushrooms, Tomato paste, Plain flour, Beef bouillon cube, Carrots, Butter, Celery, Olive oil, Worcestershire sauce, Basil, Dried thyme, Salt, Black pepper, Nutmeg, Dried bay leaves.
Preparation and storage notes
Microwave: If frozen, cook for 5 mins on high. If thawed cook for 3 minutes. Heat for an additional 30 seconds at a time as needed until cooked to your preferred temperature for eating. or microwave until warmed through.
