Pork and veal lasagne with two-cheese bechamel

Recipes / Meat

Make an authentic Italian lasagne with pork and veal mince in a rich bechamel.

Recipe «Pork and veal lasagne with two-cheese bechamel» presented in category Recipes / Meat, to prepare this dish you will need no more 1:40 minutes. To make this dish at home by prescription from the author sheff would need: 60ml olive oil, 200g Swiss brown mushrooms, thinly sliced, 1 brown onion, finely chopped, 3 garlic cloves, crushed, 600g pork and veal mince , 2 rashers bacon, rind removed, finely chopped, 250ml Massel beef stock, 500g tomato pasta sauce , 125ml water, 125ml milk, 60g butter, 50g plain flour, 1L milk, extra, warmed, Pinch of ground nutmeg, 100g mozzarella, coarsely grated, 70g parmesan, finely grated.

Ingredients:

  • 60ml olive oil 
  • 200g Swiss brown mushrooms, thinly sliced 
  • 1 brown onion, finely chopped 
  • 3 garlic cloves, crushed 
  • 600g pork and veal mince 
  • 2 rashers bacon, rind removed, finely chopped 
  • 250ml Massel beef stock 
  • 500g tomato pasta sauce 
  • 125ml water 
  • 125ml milk 
  • 60g butter 
  • 50g plain flour 
  • 1L milk, extra, warmed 
  • Pinch of ground nutmeg 
  • 100g mozzarella, coarsely grated 
  • 70g parmesan, finely grated 
  • 375g fresh lasagne sheets 

Instructions

  1. 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.
  2. 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.
  3. Preheat oven to 200C. Grease a 4L (16-cup) rectangular baking dish.
  4. 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.
  5. 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.