Handful of fresh chopped herbs, such as thyme, sage, oregano and rosemary
Good pinch freshly ground pepper
1 glass red wine (125ml)
175g (6 oz) lasagne sheets
For the bechamel sauce
425ml (3/4 pint) semi-skimmed milk
1 small onion and carrot
2 tablespoons Flora Cuisine
25g (1 oz) flour
40g (1 ½ oz) Parmesan cheese, grated
Prep:25min › Cook:1hr10min › Ready in:1hr35min
Pre-heat oven to moderate 170°C (fan assisted), 350°F, Gas 4.
Place mince, onion and garlic in a pan and fry, stirring until the beef is browned.
Crumble in the Knorr cube and stir in. Add the tomatoes, tomato puree, herbs, pepper and wine. Bring to the boil and simmer 30 minutes, stirring occasionally.
Meanwhile cook the lasagne in boiling salted water for 10-15 minutes, until just soft. Drain and rinse in cold water.
For the sauce, bring the milk to the boil with the onion, carrot and bayleaf. Take off the heat and leave to infuse for 10-15 minutes. Strain the milk and place back in the pan with the Flora Cuisine and flour. Stirring constantly, bring to the boil and simmer for 2-3 minutes until thickened and smooth.
In an ovenproof dish, layer the meat mixture, lasagne and sauce ending with the sauce and sprinkle with the cheese.