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 Diamond Gluten Free Lasagne Sheets that don’t need pre-cooking.
The meat sauce
|300 g||Pure South Beef Mince (Main)|
|1 Tbsp||Olivado Basil Infused Avocado Oil|
|300 g||Pork mince (Main)|
|2||Garlic cloves, crushed|
|1||Leek, finely chopped|
|1||Carrot, peeled and finely diced (Main)|
|1 Tbsp||Chantal Organics tomato paste|
|1 jar||Chantal Organics Tomato & Basil Pasta Sauce (Main)|
|½ cup||Green jackfruit in brine (Main)|
|½ cup||Beef stock|
|1 tsp||Airborne Clover Multifloral Honey|
|1 Tbsp||Superb Herb Rosemary|
|1 Tbsp||Superb Herb Thyme|
|150 g||Anchor butter|
|4 ½ cups||Anchor milk|
|1 cup||Gluten Free Flour|
|1 ½ cups||Mainland Parmesan Grated|
|1 pinch||Mrs Rogers Ground Nutmeg|
|12||Diamond Gluten Free Lasagne Sheets (Main)|
|1 pinch||Salt and pepper, to taste|
- 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 place 1 layer of lasagne sheets. Pour over and spread 1 ½ cups of meat sauce. Top with 1 cup of bechamel and a layer of lasagne sheets. Repeat layers until the dish is full, finishing with bechamel sauce. Sprinkle top with remaining grated cheese and bake for 45 minutes, until cooked and golden. Serve hot.