Lasagne

75g hot overcooked pasta
75ml hot water
20ml cream
30g cheese
2 scoops Nutilis Clear Bolognese sauce
0.5tbsp sunflower oil
30g onion (chopped)
30g carrots (chopped)
100g minced beef
2 tbsp tomato purée
1 large splash of Worcestershire sauce
parmesan cheese (finely grated)
5 Nutilis Clear

1. For the pasta cook the pasta in boiling water as per pack instructions and overcook it slightly so it is soft.
2. Put pasta into the blender, add water, cream and cheese and blend until smooth.
3. Whisk or blend 2 scoops of Nutilis Clear into the mixture and let it stand for 90 seconds.
4. For the sauce, heat the oil in a medium saucepan, and soften the onions and carrots for a few minutes.
5. When soft, turn up the heat and crumble in the beef. Brown the beef, tipping off any excess fat. Add the tomato purée and Worcestershire sauce and fry for a few minutes.
6. Pour over the stick, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.
7. Place the mixture into the blender and blend until smooth.
8. Whisk in 5 scoops of Nutilis Clear to thicken.
9. Pipe the puréed meat on to a plate into a 6cm by 6cm square. Alternatively use a small square oven dish.
10. Then continue the layering. Pipe pasta on the meat, then add another layer of meat and finish with a layer of pasta topped with Parmesan cheese.