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Beef Lasagna

Ingredients

12 sheets instant lasagna (no need to pre-cook)
1 cup grated parmesan cheese
1 (185 grams) pack grated MAGNOLIA QUICKMELT CHEESE
Meat Sauce
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
2 tbsp olive oil
1 pc onion, chopped
1 pc carrot, peeled and diced
1 stalk celery, diced
400 grams MONTEREY GROUND BEEF
1/2 cup red wine (optional)
2 cups crushed Italian plum tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1-1/2 cups beef stock*
1/4 cup chopped parsley
iodized fine salt and pepper to taste
White Sauce
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1 (1 L) pack MAGNOLIA FRESH MILK
1/4 tsp ground nutmeg
iodized fine salt and pepper to taste

Procedure:

MEAT SAUCE:

  1. Heat butter and olive oil in a large skillet.
  2. Add the vegetables and cook over medium heat for 10 minutes or until vegetables are tender.
  3.  Add beef and simmer, stirring frequently to break up lumps. Add red wine, tomatoes and tomato paste. Season with oregano and allow to simmer for 30 minutes. Add stock.
  4. Add parsley then season with salt and pepper. Set aside.

WHITE SAUCE:

  1.   Melt butter in a medium saucepan. Add flour and cook stirring for 1 to 2 minutes. Add milk gradually, whisking vigorously after each addition. Bring to a boil and cook stirring continuously until smooth.
  2.   Add nutmeg. Season with salt and pepper to taste. Remove from heat.

ASSEMBLY:

  1. Preheat oven to 350°F.
  2.  Spread 1/3 of meat sauce on bottom of baking dish. Spread about 3/4 cup of white sauce on top of meat sauce then arrange 4 sheets of lasagne. Repeat 2 times then cover top layer with remaining white sauce. Sprinkle parmesan and grated cheese on top.
  3.   Bake for 40 to 45 minutes or until pasta is tender when pierced with a knife. Allow to stand 10 minutes before serving.

Makes 10 servings. 

*Beef stock: make by dissolving beef cubes or by boiling beef bones