garlicfree

• Heat the oil in a large pan and add the garlic, onion and celery. Saute over a moderated heat with the lid on for 10 minutes, stirring occasionally. You want to sweat the veggies, not brown them.
• Add the pork and beef mince and continue to cook, stirring until cooked through and most of the liquid has gone.
• Add the herbs.
• Turn the heat to high and add the red wine so it sizzles and reduces.
• Add the mushrooms, carrot, zucchini, broth, passata and seasoning.
• Reduce to a simmer for 1 hour with the lid slightly ajar.
• Meanwhile grate the cheese and make the bechemel.
• Melt the butter in a small pot. Add the flour and mix to combine to a paste.
• Now gradually add the milk and stock or broth, stirring as you go. I usually add about a ¼ cup at a time and once it heats and thickens, add more. Be patient here. Mix in about quarter of the cheese once the sauce has thickened nicely.
• Set aside until the meat sauce has cooked. When meat has approximately 10 minutes to go, preheat your oven to 180°C/350°F (fan-forced).
• To assemble, alternate layers of the meat and lasagne sheets finishing with a layer of the bechamel and the remaining cheese.
• I always assemble this into two baking dishes, bake and then keep one for another night or to freeze.
• Bake for 20 – 40 minutes or until the lasagne is cooked through. Fresh pasta cooks quickly, dried sheets will take longer (and the time will vary a lot between brands so check your sheets feel soft when cut before serving).

Thermomix

• Chop the garlic, 5 seconds, speed 5. Next chop the celery and onion, 10 seconds, speed 4.
• Heat the oil in a large pan and add the garlic, celery and onion. Saute over a moderated heat with the lid on for 10 mins, stirring occasionally. You want to sweat the veggies, not brown them.
• Add the pork and beef mince and continue to cook, stirring until almost cooked through and most of the liquid has gone.
• Add the herbs.
• Turn the heat to high and add the red wine so it sizzles and reduces.
• Chop the mushrooms, 3 seconds, speed 4. Chop the carrot and zucchini, 5 seconds speed 4.
• Then add the rest of the ingredients to the pan, stir and reduce to a simmer for 1 hour with the lid ajar. When meat has approximately 10 minutes to go, preheat your oven to 180°C/350°F (fan-forced).
• Rinse the Thermomix, dry with a paper towel, and make the bechemel.
• Grate the cheese, 10 seconds, speed 6 and set aside.
• Add the butter, flour, broth and milk into the bowl and cook, 10 minutes, 90, speed 4, MC on.
• Once the bechamel has thickened, season with a pinch of salt and a grind of black pepper and mix in a quarter of the cheese. Thermomix, 10 seconds, speed 5.
• To assemble, alternate layers of the meat and lasagne sheets finishing with a layer of the bechamel and the remaining cheese.
• Bake for 30 – 45 minutes or until the lasagne is cooked through.