Smoky Beef Lasagna with Cheddar

Instructions

• Smoky Beef Filling

  • Heat olive oil in a frying pan over medium heat. Add the minced beef and cook for 6 - 8 minutes until browned and fully cooked.
  • Stir in the tomato pasta sauce, roasted red peppers and smoked paprika. Add a splash of water if needed to keep the sauce slightly loose, then simmer for 5 minutes.

• Lasagna Layers and Topping

  • Preheat the oven to 190°C.
  • Spread a thin layer of beef filling across the bottom of a baking dish. Arrange 3 lasagna sheets over the filling, then spread with more beef filling, Puck Béchamel Sauce, and a generous sprinkle of Puck Shredded Cheddar Cheese.
  • Repeat with another 3 lasagna sheets, beef filling, béchamel sauce, and cheddar cheese. Finish with the remaining 3 lasagna sheets, the remaining béchamel sauce, and cheddar cheese. Make sure the top layer of pasta is completely covered with sauce to prevent it from drying out.
  • Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 - 15 minutes until the pasta is tender and the cheese is golden.
  • Allow to rest for 10 minutes before slicing and serving.