Beef Lasagne

Cook lasagne sheets in a large pot of boiling water. When just al dente, strain, add a small amount of olive oil and set aside.
Cook mince, onion and garlic in large sauté pan. Add wine, MAGGI Demi-Glace Sauce Mix, herbs and reduce. Set aside.
Produce 600mL of MAGGI Béchamel Sauce Mix as per container directions with water and milk, set aside.
Begin assembly of Lasagne in your gastronome pan. Layer BUITONI Tomato Coulis, lasagne sheets, mince mixture and parmesan cheese.
Top lasagne with a final layer of the finished MAGGI Béchamel Sauce, grated Mozzarella Cheese and bake for approximately 45 minutes at 160°C or until fully heated through.
Serving suggestion with a mixed green salad.

Qty	Unit	Ingredient	Preparation
250	ea	Lasagne sheet, dried
700	gr	Beef, minced
50	gr	Onion	Diced
10	gr	Garlic	Minced
700	mL	Red wine
20	gr	MAGGI Demi-Glace Sauce
10	gr	Oregano, dried
60	gr	MAGGI Bechamel Sauce
3000	mL	Water
3000	mL	Milk
7000	mL	BUITONI Sugo al Pomodoro (Tomato Coulis)
200	gr	Parmesan cheese, grated
350	gr	Mozzarella cheese	Grated