Hot Honey Gochujang Lasagna

Ingredients

• 11 White onion(120g)
• 25 Garlic cloves(20g)
• 31 Carrot(70g)
• 41 Celery(40g)
• 5105 g Hot Honey Gochujang(105g)
• 61000 g Beef mince(1000g)
• 71 tablespoon Tomato puree(16g)
• 8400 g Tinned tomatoes(400g)
• 9400 ml Beef stock(400g)
• 103 tablespoon Light soy sauce(48g)
• 111 tablespoon Black sesame seeds(9g)
• 1275 g Salted butter(75g)
• 1375 g All purpose flour(75g)
• 14750 ml Milk(750g)
• 1575 g Cheddar cheese, grated(75g)
• 16250 g Fresh lasagna sheets(250g)
• 17125 g Mozzarella cheese(125g)
• 181 tablespoon Parmesan cheese, grated(6g)
• 195 g Chives, finely sliced(5g)

Instructions

1. 1Preheat oven to 180°C (350°F).
2. 2To make the ragu: In a large pan, heat a little oil over medium heat. Add finely chopped onion, garlic, carrot, and celery. Sauté until softened.
3. 3Add the beef mince and cook until browned.
4. 4Stir in the hot honey gochujang, tomato puree, tinned tomatoes, beef stock, and soy sauce. Simmer for 30-40 minutes until thickened. Season to taste.
5. 5To make the béchamel: In a saucepan, melt the butter over medium heat. Add black sesame seeds and toast for 1 minute.
6. 6Add flour and cook for 2 minutes, stirring constantly.
7. 7Gradually whisk in the milk and cook until the sauce thickens.
8. 8Stir in grated cheddar cheese until melted and smooth. Season with salt and pepper if desired.
9. 9To assemble: In a baking dish, layer a little ragu, then lasagna sheets, then béchamel. Repeat layers, finishing with béchamel on top.
10. 10Top with mozzarella, grated parmesan, and chives.
11. 11Bake for 35-40 minutes until golden and bubbling.
12. 12Let rest for 10 minutes before serving.