Beef Lasagne With Béchamel Sauce - cooking recipe

Ingredients

2 tbsp olive oil
600 g beef steak mince
1 None onion, chopped
2 None garlic cloves, finely chopped
300 g celeriac, peeled and cut into small cubes
1 small leek, chopped
2 None carrots, peeled and cut into small cubes
50 g + 1 tbsp plain flour
2 tbsp tomato puree
2 x 400 g cans chopped tomatoes
1 None vegetable stock cube
3 None anchovy fillets, chopped
2 tsp Italian dried herbs
Pinch None caster sugar
500 ml whole milk
50 g butter
100 g Parmesan
20-26 None dried lasagne sheets
125 g mozzarella, sliced
None None Green salad, to serve

Preparation

Preheat the oven to 400\u00b0F. Prepare lasagne noodles according to package directions and set aside.
Heat the oil in a large deep frying pan, add the beef and cook for 10 mins, breaking into small pieces. Stir in the onion, garlic, celery root, leek, carrot and 1 tbsp of the flour and cook briefly. Stir in the tomato puree and cook for 1 min.
Add the chopped tomatoes and crumbled bouillon cube and stir in 1 cup water. Bring to a boil. Stir in the anchovies and herbs.
Simmer, covered, for 8-10 mins, stirring occasionally. Add sugar and season to taste.
For the bechamel sauce, combine the milk and 2 cups water. Melt the butter in a saucepan, add 1/3 cup of flour and cook for 1 min, stirring constantly. Gradually add the milk mixture, stirring constantly. Bring to a boil, then reduce to a simmer and stir in most of the Parmesan. Season to taste.
Spread a thin layer of the bechamel sauce in the base of a large baking dish (approx 12 x 8 x 3 inches). Layer meat sauce, lasagne noodles and bechamel, finishing with a layer of noodles and bechamel.
Top with mozzarella and the remaining Parmesan. Bake for 1 hour or until cheese on top is golden brown. Serve with a green salad.