Homemade Beef Lasagna with Vegetables

Instructions

• • To prepare your red sauce: Place a pot over high heat and cook the beef with some oil until it is browned and cooked though. Then add the onions, garlic, carrots, and celery, and cook for 5 more minutes.
  • Add the tomato paste and cook for another 2 minutes. Add the crushed tomatoes, mashed roasted eggplant, soy sauce, salt, pepper, Italian seasoning, and water. Bring to a boil, then reduce the heat to a simmer. Simmer the sauce for 20 minutes.

• Assemble the Dish:

  • Add a few tablespoons of your red sauce and spread it around, then place a lasagna sheet on top. Add some of your red sauce on top of the first lasagna sheet.
  • Then pour some of your Bechamel sauce with Cheese over it. Sprinkle some of your Puck Shredded Mozzarella Cheese over this layer.
  • Add another lasagna sheet, and repeat this process until you get three layers of lasagna. The final layer should be your bechamel sauce.
  • Preheat your oven to 200°C , cover the lasagna with baking paper then foil, and bake it for 20 minutes.
  • Uncover your tray and add Puck Shredded Creamy Mozzarella Cheese, then return the tray to the oven uncovered for another 10 minutes until the cheese is melted and golden.
  • Rest the lasagna for 15-20 minutes before serving. Enjoy.