Italian Beef Lasagne

Cook the lasagna sheets according to the package instructions. Drain and set aside.

In a medium large pot on medium heat, add a tablespoon of oil and add the ground beef. Saute the beef for 3-5 minutes, or until the beef caramalises or until browned. Remove the beef from the pot and set aside.

Add another tablespoon of olive oil to the pot and add in the celery, white onion and carrots. Saute for about 1-2 minutes until the vegetables have softened. Combine the cooked minced beef back into the pot and mix with the sauted vegetables.

Stir in the tomato paste and cook for about 1 minute or until the paste has darkened. This helps remove the bitterness. Add red wine and let it simmer for 2 minutes to cook off the alcohol.

Add the crushed tomatoes, stir, then add dried oregano, Italian seasoning, garlic powder, and white sugar. Bring the mixture to a boil.

Reduce the heat to low and let it simmer for 1 hour, stirring occasionally. Season with salt and ground black pepper to taste.

Preheat the oven to 190°C with fan on.

Spread a layer of meat sauce evenly at the bottom of a lasagna dish. Place a layer of lasagna sheets over the sauce followed by a layer of bechamel lasagne sauce.

Top with another layer of meat sauce, sheets and bechamel sauce and continue until there is no more meat. Then finish with a generous layer of Emborg Shredded 3 Cheese Bake on the top.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for another 15 minutes, or until the cheese is fully melted and golden brown.

Remove from the oven and let it cool slightly before slicing and serving.