Recipes

Beef Lasagne

Ingredients: Lasagne

2 teaspoons olive oil

1 medium brown onion , chopped finely

1 stalk celery trimmed, chopped finely

1 small zucchini, chopped finely

1 small carrot, chopped finely

2 cloves garlic, crushed

600g beef mince

810g can crushed tomatoes

½ cup tomato paste

16 x 17cm rice paper squares

1 tablespoon, finely chopped fresh chives

White Sauce:

1½ cups water

1 cup gluten-free soy milk

2 cloves

1 dried bay leaf

2 tablespoons dairy-free spread

2 tablespoons cornflour

100g chive-flavoured soy cheese, chopped coarsely

Cooks Tools:

Measuring spoons/cups

Chopping board

Knife

Large frying pan

Wooden spoon

Ovenproof dish

Bowl

Tea towel

Medium saucepan

Large heatproof jug

Fork

Step 1: Heat oil in large frying pan; cook onion, celery, zucchini, carrot and garlic, stirring, until onion is soft. Add beef; cook, stirring, about 10 minutes or until sauce thickens slightly.

Step 2: Meanwhile, make white sauce. Combine the water, milk, cloves and bay leaf in medium saucepan; bring to the boil. Strain milk mixture into large heatproof jug; discard solids. Melt spread in same saucepan; add cornflour, cook, and stirring 1 minute. Gradually add hot milk mixture, stirring constantly, until mixture boils and thickens. Stir in cheese.

Step 3: Preheat oven to 180°C/160°C fan-forced. Oil deep 2.5- litre (10- cup) rectangular oven proof dish.

Step 4: Dip 8 rice paper squares, one at a time, into bowl of warm water until soft; place on board covered with tea towel. Spread 1½ cups of beef mixture over base of dish; top with softened rice paper sheets. Top with half of the remaining beef mixture and half of the white sauce.

Step 5: Soften remaining rice paper, place on top of beef mixture; top with remaining beef mixture and white sauce.

Step 6: Bake lasagne, uncovered, about 50 minutes or until browned lightly. Stand 10 minutes; sprinkle with chives before serving.