Beef lasagne recipe | Women's Weekly Food

Ingredients

• 500 grams fresh lasagne pasta sheets
• 2 cups (160g) finely grated parmesan
• Bolognese sauce
• 2 teaspoons olive oil
• 1 medium brown onion (150g), chopped finely
• 1 trimmed celery stalk (100g), chopped finely
• 600 grams (1¼ pounds) minced (ground) beef
• 2 cloves garlic, crushed
• 1/4 cup (70g) tomato paste
• 800 grams (1½ pounds) canned, crushed tomatoes
• 1 medium carrot (120g), grated finely
• 1 teaspoon dried oregano leaves
• 1 1/2 cups (375ml) beef stock
• 1/2 cup coarsely chopped fresh flat-leaf parsley or basil
• Bechamel sauce
• 125 grams (4 ounces) butter
• 3/4 cup (110g) plain (all-purpose) flour
• 5 cups (1.25 litres) hot milk