Ingredients

Method

• 4 T olive oil
• 250 g free-range lean beef mince
• 250 g pork mince
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 4 sprigs thyme, chopped
• 3 sticks celery, finely chopped
• 2 carrots, finely chopped
• 4 T tomato paste
• 1 x 400 g can tomatoes
• 1 cup beef stock
• 440 g sundried tomatoes
• 150 g lasagne sheets
• 2 T butter
• sea salt and freshly ground black pepper, to taste
• 100 g mozzarella, grated
For the cheese sauce:
• 3 T flour
• 4 T butter
• 1 cup cream, warmed
• ½ cup full-cream milk, warmed
• 50 g Parmesan, grated
• salt, to taste
• white pepper, to taste

Method

Ingredients

 

View this post on Instagram

 

A post shared by Woolworths TASTE Magazine (@wwtaste) on Aug 15, 2020 at 1:10am PDT

1. Preheat the oven to 200°C. Heat the olive oil in a heavy-based saucepan over a high heat and fry the mince until golden brown. Remove from the pan and set aside.

2. In the same pan, fry the onion over a medium heat until pale golden, then add the garlic, thyme, celery and carrots. Cook until soft, about 15–20 minutes. Add the tomato paste and cook for 5 minutes, then add the canned tomatoes, stock and sundried tomatoes and reduce for 15 minutes.

3. Meanwhile, precook the lasagne sheets in salted boiling water for approximately 3 minutes each. 4 Return the mince to the pan, add the butter and seasoning and simmer for 10 minutes.

5. To make the cheese sauce, combine the flour and the butter in a medium saucepan and cook until bubbling and slightly caramelised. Add the cream and milk and whisk to combine. Cook until thickened. Remove from the heat and stir in the Parmesan and seasoning.

6. To assemble, layer the ingredients in an ovenproof dish starting with a layer of mince, then the cheese sauce, then the lasagne sheets. Make the top layer quite messy with exposed pasta to guarantee crispy pieces. Cover with mozzarella and bake for 15–20 minutes.

Find more lasagne recipes here. 

Photographs: Jan Ras
Food Assistant: Bianca Strydom