• Macphie Béchamel with Butter Sauce
  • 1 medium onion
  • 2 clove garlic
  • 1 large red carrot
  • 2 celery sticks
  • 300g minced beef
  • 400g canned brown lentils
  • 2 teaspoon dried oregano
  • 250ml beef stock
  • 2 tins chopped tomatoes
  • 4 fresh lasagne sheets
  • 80g finely grated parmesan


  1. Heat a medium non-stick saucepan over medium heat; cook finely chopped onion and crushed garlic, stirring, about 5 mins or until onion softens. Add the diced celery, carrots and beef; stir for about 5 minutes or until beef is browned. Add lentils, oregano, water and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, for about 15 mins or until sauce thickens. Season to taste.

  2. Preheat oven to 180°C. Lightly oil four shallow 2-cup (500ml) ovenproof dishes.

  3. Spoon ⅓ cup of meat sauce between dishes; top each with a pasta sheet, trimming to fit. Divide one-quarter of the remaining meat sauce between dishes; top each with a pasta sheet. Repeat layering with remaining meat sauce; top with remaining pasta sheet. Spread Macphie Béchamel with Butter Sauce evenly over the top

  4. Sprinkle with the grated parmesan and bake the lasagne about 50 mins or until pasta is tender and cheese is browned lightly.