Make an authentic Italian lasagne with pork and veal mince in a rich bechamel.
- Heat 2 tbs of oil in a large frying pan over medium-high heat. Add the mushroom and stir for 3-4 minutes or until light golden. Transfer to a plate.
- Heat the remaining oil in the pan. Add onion and garlic. Stir for 2-3 minutes or until soft. Add the mince and bacon and stir for 5-6 minutes or until mince changes colour. Add the mushroom and stock. Simmer until almost all the liquid evaporates. Stir in the pasta sauce and water. Reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes or until sauce thickens. Stir in the milk. Cook for a further 5 minutes or until thick.
- Preheat oven to 200C. Grease a 4L (16-cup) rectangular baking dish.
- Melt the butter in a saucepan over medium-high heat until foaming. Add flour and cook, stirring, for 1-2 minutes or until mixture bubbles. Remove from heat. Gradually add the extra milk, stirring, until smooth. Cook over medium-high heat, stirring, for 5-6 minutes or until the sauce thickens. Remove from heat. Stir in the nutmeg and half the mozzarella and parmesan. Season.
- Line the prepared dish with one-quarter of the lasagne sheets, trimming to fit. Top with one-third of the mince mixture and one-quarter of the bechamel. Continue layering with two-thirds of the remaining lasagne sheets, the remaining mince mixture and two-thirds of the remaining bechamel. Top with the remaining lasagne sheets, bechamel, mozzarella and parmesan. Bake for 30-40 minutes or until golden.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set