Directions

To make the meat sauce:

• Fry the onions, carrots, celery and garlic in a large pot for 10 minutes, add the mince, then fry the mince until it is brown.
• Reduce the water from the mince until it has evaporated. Add the tomato passata, thyme, bay leaf and milk.
• Bring the mixture to a simmer, then cover and cook it for 3 hours.

To make the béchamel:

• Whisk the AdVital Powder into the milk and bring the mixture to a simmer before setting it aside.
• In a separate pot, melt the butter, then add the flour and mix both the butter and flour together. Cook the mixture on low heat for 5 minutes.
• Slowly add the milk a few ladles at a time until all the milk is used. Make sure to mix everything together with each addition.

To assemble:

• In a baking tray, spread a small amount of meat sauce onto the base, cover with lasagne sheets, then some béchamel, then meat sauce, then sheets, and continue the process until all the meat sauce is used up.
• Cover the lasagne with cheese, and bake it at 180°C for 30 minutes until the cheese is golden brown.