Keyword beef mince, lasagne, one pan meal, pork minced
Prep Time 35 minutesminutes
Cook Time 20 minutesminutes
Total Time 55 minutesminutes
Servings 8people
Cost £
Ingredients
Meat sauce
1onion, finely chopped
1small celery stick, finely chopped
1small carrot, finely chopped
1garlic clove, finely chopped
1sprig of fresh rosemary, finely chopped
3sage leaves
a handful of fresh flat-leaf parsley, finely chopped
100mlextra virgin oil
500gminced beef (high quality)
500gminced pork (high quality)
400mlwhite wine
600gtomato passata (or puree some tinned tomatoes)
600mlwater
Bechamel sauce
50gbutter
40gplain flour
500mlwhole milk
ground white pepper
grated nutmegoptional
For the layers
150ggrated parmesan
250gmozzarella
1packet of lasagne sheets (try and get fresh pasta)
Instructions
Meat sauce - make the day before if you want
In a deep large pan, cook the onion, celery, carrots, garlic, and herbs in olive oil until the vegetables are soft.Add the minced beef and pork, breaking it up, and cook for approx 7 mins or until it turns an opaque colour. Add some salt and pepper to season and pour the wine in - turn the heat up high and cook, stirring occasionally, until the liquid has reduced a lot - approx 10 mins.
Now, add the passata and water and another good pinch of salt and pepper. Bring to the boil, then turn the heat down and let simmer gently for approx 1 hr, stirring occasionally. (check the seasoning again and adjust to your taste)
Once cooked, set aside (or place in the fridge if you're doing this the day before).
Bechamel sauce
In a saucepan, on a low-medium heat, add the butter, then add the flour and stir together until you form a thick paste.Slowly, add the milk and whisk until the mixture is nice and smooth. Now cook for approx 10 mins stirring until it thickens. (The bechamel should coat the back of a spoon when it's done).Season with salt and white pepper (and a little grated nutmeg), then set aside.
Lasagne construction
Pre-heat the oven to 180C/350F
In a large rectangular oven dish, start with the meat sauce, add some bechamel sauce, a layer of pasta.Then meat sauce, bechamel sauce, grated parmesan, torn pieces of mozzarella dotted around.Repeat until you have the final layer of meat sauce, bechamel sauce, and cheese spread over top.Cook in the oven for 15 - 20 mins or until bubbling.
Notes
Recipe fromTortellini at Midnight Cookbook by Emiiko Davies