The Ultimate Lasagne
The Ultimate Lasagne
We’ve created the ultimate lasagne. The trick is using good quality meats, herbs and a splash of red wine, then cooking it slowly to bring out the flavours. (Pour yourself a glass while you make it). Gluten free eaters can enjoy it too, with easy gluten free lasagne sheets that don’t need pre-cooking.
Servings 8
INGREDIENTS
For the meat sauce
- 1 tbsp basil Infused avocado oil
- 300g Pure South Beef Mince
- 300g ground pork
- 2 garlic gloves, crushed
- 1 leek, finely chopped
- 1 carrot, peeled and finely diced
- 1 tbsp tomato paste
- 1 340g jar of tomato and basil pasta sauce
- ½ cup red wine
- ½ cup beef broth
- 1 tsp honey
- 2 tbsp rosemary and thyme, finely chopped
For the bechamel
- 150 g butter
- 4½ cups milk
- 1 cup flour (gluten free if you prefer)
- 1½ cup parmesan grated
- Pinch of nutmeg
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- 12 sheets lasagne gluten free if you prefer
- Salt and pepper, to taste
INSTRUCTIONS
- Heat oil in a large heavy-based saucepan over high heat. Add carrot & leek and cook for 10 minutes, stirring often. Add garlic and stir for 2 more minutes.
- Add pork and beef mince and cook for 5 minutes, stirring and breaking it up with a wooden spoon. Add tomato paste, pasta sauce, honey, red wine, broth, fresh rosemary and thyme, and simmer on low for 1 hour, stirring occasionally. Season to taste.
- Meanwhile make the bechamel sauce. Melt butter in a large saucepan over medium heat. Whisk in flour then cook while stirring for 2-3 minutes. Remove from heat and slowly add the milk, whisking until smooth. Return to heat and cook, stirring constantly, for 5 minutes or until thickened. Season to taste, add a pinch of nutmeg and half of the grated cheese.
- Preheat the oven to 180C. In a large ovenproof lasagne dish pour and spread 1 ½ cups of meat sauce. Top with 1 cup of bechamel and a layer of lasagne sheets. Repeat for 2 more layers, finishing with bechamel sauce. Sprinkle top with remaining grated cheeses and bake for 45 minutes, until cooked and golden. Serve hot.
