Ingredients
1 Tbsp olive oil
1 onion, finely chopped
3 cloves garlic, crushed
1 carrot, finely chopped
2 stalks celery, finely chopped
500g pork and veal mince
1/4 cup tomato paste
2 x 400g cans finely chopped tomatoes
1/2 cup red wine
1 tsp white sugar
Sea-salt flakes and freshly ground black pepper, to season
250g fresh lasagne sheets
1 cup grated mozzarella
Basil leaves, to serve
Smoky bechamel sauce
75g unsalted butter
1/4 cup plain flour
2 cups milk
1 cup grated smoked cheddar
1/2 cup grated parmesan
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Grease a 12 cup-capacity rectangular baking dish.
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In a large heavy-based frying pan, heat olive oil on medium heat. Cook onion and garlic for 2-3 minutes, until tender. Stir in carrot and celery and cook for 2-3 minutes, until softened. On high heat, add mince and cook for 4-5 minutes, until browned. Mix in tomato paste.
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Stir in canned tomato, wine and sugar. Bring to boil, then reduce heat to low. Simmer, uncovered, for 25-30 minutes, until thickened. Season.
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Meanwhile, for bechamel, in a small saucepan, melt butter on high. Add flour, stirring, for 1 minute. Remove from heat. Gradually stir in milk until mixture is smooth (you may need to whisk it a little). Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Reserve 2/3 cup smoked cheese. Stir in remaining with parmesan. Season.
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Brush pasta with cold water. Spread base of dish with 2 tablespoons mince mixture. Arrange one third of sheets over, trimming to fit. Spoon over half remaining mince and one third of bechamel. Repeat, finishing with pasta.
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Spread remaining bechamel over pasta. Sprinkle with mozzarella and reserved smoked cheddar.
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Bake for 30-35 minutes, until bubbling and golden. Stand lasagne for 5 minutes before cutting into pieces. Garnish with basil. Serve.
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