Name: Beef Lasagne
Prep time: 20 min
Cook time: 50 min
Ingredients: 1 tbsp olive oil; 2 cloves garlic, crushed; 1 onion, finely chopped; 1kg extra lean beef mince; 700ml tomato puree; 180g cup mushrooms, sliced; 1 medium carrot, grated; 1/2 tsp chilli powder (optional); Freshly ground black pepper to taste; 1 Litre Vitasoy Soy Milky Lite; 3 tbsp gluten free cornflour; 1 1/4 cups grated sheep's Pecorino cheese; 2 x packets gluten free lasagne sheets

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Pre-heat oven to 180° C/ 160°C (fan forced)
Heat olive oil in a heavy based pan over medium heat. Add garlic and onion and cook until onion has softened. Add beef, and cook, stirring until browned and crumbly
Add tomato puree, mushrooms, carrot and chilli (if using). Season with pepper. Reduce heat to medium and simmer for 10 minutes, stirring occasionally
Combine 1/4 cup Vitasoy Soy Milky Lite with cornflour to form a paste. Add remaining Vitasoy Soy Milky Lite, mixing well to ensure evenly combined. Pour into a saucepan, and cook stirring continually over medium heat until thickened. Do not boil. Add cheese and stir until melted
Run lasagne sheets under cold water or prepare as per packet directions. Place a layer of prepared lasagne sheets on bottom of lasagne dish
Spread half of meat mixture evenly over lasagne sheets. Top with 1/3 of cheese sauce. Top this with another layer of lasagne sheets, then remaining meat sauce, then 1/3 cheese sauce. Finally, top with final layer of lasagne sheets and remaining cheese sauce.
Bake in pre-heated oven for 30-40 minutes or until top is golden brown and lasagne sheets are cooked. Stand for 5 minutes before cutting up and serving

Tips & Hints:

Sheep's pecorino cheese has a sharp taste, similar to parmesan. It is available from gourmet delicatessens.

Pre-heat oven to 180° C/ 160°C (fan forced)
Heat olive oil in a heavy based pan over medium heat. Add garlic and onion and cook until onion has softened. Add beef, and cook, stirring until browned and crumbly
Add tomato puree, mushrooms, carrot and chilli (if using). Season with pepper. Reduce heat to medium and simmer for 10 minutes, stirring occasionally
Combine 1/4 cup Vitasoy Soy Milky Lite with cornflour to form a paste. Add remaining Vitasoy Soy Milky Lite, mixing well to ensure evenly combined. Pour into a saucepan, and cook stirring continually over medium heat until thickened. Do not boil. Add cheese and stir until melted
Run lasagne sheets under cold water or prepare as per packet directions. Place a layer of prepared lasagne sheets on bottom of lasagne dish
Spread half of meat mixture evenly over lasagne sheets. Top with 1/3 of cheese sauce. Top this with another layer of lasagne sheets, then remaining meat sauce, then 1/3 cheese sauce. Finally, top with final layer of lasagne sheets and remaining cheese sauce.
Bake in pre-heated oven for 30-40 minutes or until top is golden brown and lasagne sheets are cooked. Stand for 5 minutes before cutting up and serving

Tips & Hints:

Sheep's pecorino cheese has a sharp taste, similar to parmesan. It is available from gourmet delicatessens.

Pre-heat oven to 180° C/ 160°C (fan forced)
Heat olive oil in a heavy based pan over medium heat. Add garlic and onion and cook until onion has softened. Add beef, and cook, stirring until browned and crumbly
Add tomato puree, mushrooms, carrot and chilli (if using). Season with pepper. Reduce heat to medium and simmer for 10 minutes, stirring occasionally
Combine 1/4 cup Vitasoy Soy Milky Lite with cornflour to form a paste. Add remaining Vitasoy Soy Milky Lite, mixing well to ensure evenly combined. Pour into a saucepan, and cook stirring continually over medium heat until thickened. Do not boil. Add cheese and stir until melted
Run lasagne sheets under cold water or prepare as per packet directions. Place a layer of prepared lasagne sheets on bottom of lasagne dish
Spread half of meat mixture evenly over lasagne sheets. Top with 1/3 of cheese sauce. Top this with another layer of lasagne sheets, then remaining meat sauce, then 1/3 cheese sauce. Finally, top with final layer of lasagne sheets and remaining cheese sauce.
Bake in pre-heated oven for 30-40 minutes or until top is golden brown and lasagne sheets are cooked. Stand for 5 minutes before cutting up and serving