There's nothing that says comfort like a delicious homemade lasagne?! It is one of my all-time favourite dishes, but I’ll admit, I don’t make it as often as I’d like because of the prep involved. That said, I made this recipe recently, and not only was it absolutely delicious, but I actually enjoyed making it! It served me for both lunch and dinner, with plenty left over to freeze for later. While recipes like this can take a bit more time, the payoff is having several ready-to-go, delicious meals—giving you a few cooking-free evenings during the week!
Serves 4
Ingredients
2 tbsp olive oil
2 garlic cloves
1 onion
2 carrots
1 celery stick
Cup of peas & corn (optional)
100g pancetta
250g beef mince
250g pork mince
100ml milk
2 tins of tomatoes
2 bay leaves
1tsp dried oregano
1tsp dried rosemary
1tsp dried thyme
1 beef stock
200ml red wine
2tbsp soy sauce
Dried pasta sheets
For the béchamel (white sauce)
1 onion
750ml milk
1 bay leaf
50g butter
Method
Make the béchamel sauce: In a large saucepan, combine the milk, onion, and bay leaves. Slowly bring the mixture just to the boil, then turn off the heat and let it sit for 1 hour to infuse.
Prepare the Meat Sauce: In another large saucepan, heat the olive oil over medium heat. Add the celery, onion, carrot, garlic, and pancetta. Cook gently, stirring occasionally, until the vegetables are soft but not browned.
Stir in the beef and pork mince, followed by the milk and chopped tomatoes. Using a wooden spoon, break up the mince. Once the mince is mostly broken down, add the herbs, stock cubes, peas, corn, lentils, and red wine. Bring the mixture to a simmer, cover, and cook for 1 hour, stirring occasionally to prevent the bottom from sticking. The longer you can leave it to cook the better, it will improve the flavour! Turn the heat down after an hour. Taste and adjust seasoning as needed.
Finish the Béchamel Sauce: After the milk has infused, strain it through a fine sieve into a jug. In the same saucepan, melt the butter over medium heat, then stir in the flour. Cook for 2 minutes, stirring constantly.
Gradually stir in the strained milk, a little at a time, allowing the mixture to thicken as you go. Bring the sauce to a gentle simmer, stirring constantly. If lumps form, use a whisk to smooth it out. Simmer for a few minutes until thickened. Season with salt and pepper.
Assemble the lasagne: Preheat the oven to 180C. In a baking dish, spread a spoonful of the meat sauce, followed by the pasta, then béchamel sauce and sprinkle with parmesan. Repeat the layers- finishing with a final layer of pasta, the remaining béchamel, and a final sprinkle of parmesan.
Bake for an hour, until golden.
This is a delicious recipe, I hope you enjoy it!
Don’t forget to tag me on social media if you give this recipe a try—I’d love to see your creations!
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