Italian Lasagna With Mince Beef, Bechamel and Mozzarella


  1. Prepare the new-meat sauce. Heat the olive oil in a large skillet over medium/high heat. Add the diced onion and Redefine Beef Mince. Cook for 9 minutes making sure that the new-meat does not clump, but browns evenly and the onions become soft and translucent.  You may refer to the cooking instructions found on the product packaging as a guide. 
  2. Strain off any liquid in the pan and return to the heat. Add the garlic to the new-meat and onions, sauté for one minute. 
  3. Add the red wine and cook for two minutes. Stir in the tomatoes, salt, pepper, maple syrup and chopped parsley. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Remove from heat and keep warm till ready to build your lasagna. 
  4. Prepare the bechamel. Place all the sauce ingredients in a deep sauce pan. With a whisk, constantly stir the sauce over low heat, cooking until the bechamel has thickened and is smooth. Remove from heat. Pass the sauce through a fine mesh strainer into a bowl. Reserve and keep warm. 
  5. Build your lasagna. Preheat an oven to 180° C. Prepare the lasagna sheets al dente, according to the package directions. 
  6. Prepare the lasagna. Lightly grease a 9 x 13 cm baking dish with olive oil. Line the bottom with a single layer of cooked lasagna sheets. Spread ½ a cup of the reserved new-meat sauce evenly over the sheets of lasagna. Cover with a single layer of lasagna sheets. Spread ½ a cup of new-meat sauce evenly on top. Sprinkle with grated mozzarella and top with half of the reserved bechamel, spreading evenly. Repeat this process using all the lasagna sheets and mince filling, end by topping the lasagna with the remaining half of the bechamel and mozzarella. 
  7. To prevent sticking during baking, skewer the lasagna with toothpicks. Tent the lasagna with a sheet of aluminum foil supported by the toothpicks, making sure the foil is not pressing up against the top of the lasagna. Seal the lasagna around the edges and bake in the preheated oven for 45 minutes. 
  8. Remove the foil from the lasagna and bake for an additional 3-5 minutes, or until the top is bubbling and golden brown. Serve. 
  9. Bon Appetit! 
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7 sheets of lasagna sheets (ready to use)

2.5 cups (600 g) Polpa tomatoes

1 small onion, diced small

2 cloves of garlic, minced

1/4 cup (60 ml) dry red wine / vegetable stock

1 tbsp. (15 ml) olive oil

1/6 tsp. dried thyme

1/6 tsp. dried oregano

1/3 tsp. maple syrup / brown sugar

1.5 tbsps. finely chopped parsley leaf

1/3 tsp. sea salt

1/6 tsp. coarsely ground black pepper

2 cups (200 g) grated mozzarella / vegan cheese

Bechamel Sauce:

1 L whole milk / vegan milk (unsweetened)

¾ cup (90g) all-purpose flour

1 large egg *

1 tsp. (2 g) ground nutmeg

*To make the recipe vegan, substitute the egg with 4 tsp. of ground chia seeds dissolved in one cup of water. Use vegan dairy products.