In a large pan fry the onions in olive oil until soft without colour then add garlic and cook on low heat for a minute
2
Step 2
Add the water and bring to the boil, add the minced beef to the pan and break down with a whisk (this will stop lumping)
3
Step 3
Bring to the boil, skim and add the Oregano and Beef Bouillon
4
Step 4
Allow to simmer gently until all the water has evaporated and there is non left in the pan. If the mince is still not tender, add a little extra water and repeat the processes again until the mince is tender
5
Step 5
Once the meat is tender and all the water has evaporated add the Rich & Rustic Tomato Sauce and simmer for 10 minutes. Add the Basil and a little water if necessary correcting the seasoning
6
Step 6
Cover the base of a deep roasting tin with quarter of the meat sauce, arrange the lasagna sheets on top and repeat the process so you have four layers of lasagna sheets making sure you finish with lasagna sheets.
7
Step 7
Add 400ml of water in a sauce pan and boil
8
Step 8
Mix the Maggi Béchamel Powder with (125ml) cold water in a bowl until smooth. Whisk the sauce mixture into the sauce pan and simmer for 3 minute, add the grated cheese to smooth sauce, season if required
9
Step 9
Pour the sauce over the lasagne sheets making sure all is covered and bake in pre-heated oven at 190°C, 375°F, Gas Mark 5 for 30 to 45 minutes.