Beef lasagna

Ingredients
2 tablespoons vegetable oil or 30 ml
3 medium red onions or 300 g, finely chopped
600 g beef sirloin steak, cut into 5 cm cubes
3 cloves garlic, finely chopped
1 tablespoon tomato paste
4 cups water or 1 liter
½ teaspoon ground allspice
1 teaspoon sage, dried, ground
1 teaspoon dried rosemary
½ teaspoon dried ginger powder
½ teaspoon ground cinnamon
2 bay leaves
2 cubes MAGGI Chicken Stock or 20 g
2 tablespoons butter
2 tablespoons plain flour
4 cups milk or 1 liter
1 sachet MAGGI Idea of the Day Béchamel Mix or 80 g
½ packet lasagne sheet, dried or 250 g
1 medium carrot or 150 g, peeled and cut into 5mm cubes
2 medium tomatoes or 200 g, skinned and cut into 1 cm pieces
1 cup grated parmesan cheese or 90 g

HOW TO PREPARE
Preheat oven to 175 degrees C and place oven rack to middle position.
In a medium sauce pan, heat Vegetable Oil, add Onions, Beef, Garlic and Tomato Paste and sauté together for 2-3 minutes.
Add Water, all of the Spices and Herbs and Chicken Stock, cover and allow to simmer for 1 hour until beef is fully cooked.
Remove beef and shred to small pieces, discard Bay Leaves and reserve sauce.
In a medium sauce pan melt Butter, add Flour and sauté for 1 minute, add the reserve sauce from beef to form a smooth and
slightly thick sauce.
Meanwhile add Milk and MAGGI Béchamel Mix to a large saucepan. Bring to boil with constant stirring and simmer for 2-3 minutes or until the sauce thickens.
Add a few spoons of the Sauce on the bottom of a baking dish, layer a row of Lasagna Sheets and add 1/3 of the Carrots, Tomatoes and shredded Beef, place another layer of lasagna sheets and repeat with the filling.
Pour remaining sauce over the lasagna sheets and cover the top with Béchamel Sauce. Sprinkle with Parmesan Cheese and bake in a preheated oven for 30 minutes or until golden on top.