Farmhouse Lasagne
Servings: 8
This Farmhouse Lasagne is not a quick meal to make but it does my family two good sized serves so that means I get a night off! Super versatile so feel free to switch up any of the veggies, or you could even sub the mince for chicken or turkey.
Ingredients
- 60 ml extra virgin olive oil
- 4 clove/s garlic – minced
- 2 onion/s – diced
- 3 stick/s celery – finely diced
- 500 g free-range pork mince
- 1000 g beef mince
- 1 tsp dried thyme - or (1 tbsp) fresh
- 1 tbsp fresh rosemary leaves - or (1 tsp) dried
- 2 bay leaves
- 125 ml red wine
- 150 g mushrooms - roughly diced
- 2 carrot/s - large, finely diced
- 1 zucchini/s - large, finely diced
- 250 ml chicken broth or stock (can also use beef)
- 680 g tomato passata (puree)
- 1 tsp sea salt - or to taste
- ground black pepper - to taste
- 700 g lasagne sheets - approx.
Béchamel
- 150 g cheddar cheese – or parmesan
- 40 g butter
- 50 g wholemeal spelt flour
- 200 ml chicken broth or stock
- 200 ml milk (of choice)
- Sea salt and freshly ground black pepper – to taste
Instructions
- 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.