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  • May 28th 2020
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Prep time - 1 hour
Cook time - 1 hour

Ingredients

chamel Sauce

  • 5 tablespoons butter
  • 1/4 cup plain flour
  • 3-4 cups whole milk, warm
  • pinch of fresh nutmeg
  • pinch of sea salt
  • fresh ground black pepper

Bolognese

  • 2 tablespoons olive oil
  • 1 cup yellow onion, finely chopped
  • 1/2 cup carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 500g ground chuck
  • 500g ground pork
  • 4 pieces pancetta, finely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 3/4 cup dry white wine
  • 3/4 cup whole milk
  • 2 cans crushed tomatoes
  • 2-3 cups chicken stock
  • 2 boxes no-boil lasagne noodles
  • 3 cups freshly grated parmesan cheese

Method

  1. Preheat oven to 180 d. Coat 30 x 20xm pan with olive oil.
  2. For Béchamel, melt butter over medium heat. Add flour and whisk to form a paste. Continue to cook, stirring constantly, about 1 minute. Add milk in a slow stream, 2-3 tablespoons at a time whisking constantly. Heat until sauce comes to a simmer begins to thicken. Reduce heat and continue to cook 2-3 minutes. Season with nutmeg, salt and pepper.
  3. For Bolognese, Heat olive oil over medium heat in large stock pot. Add vegetables, beef, pork and pancetta; cook breaking up meat with a spoon until moisture is almost evaporated and meat is browned, 20-25 minutes.
  4. Add wine to pot and bring to a boil, scrapping up browned bits from bottom of pot. Add milk and bring to a boil. Reduce heat and simmer until liquid is almost completely evaporated, 6-8 minutes. Add tomatoes and 2 cups broth and bring to a boil. Reduce heat and simmer, adding water a little at a time if needed. Cook until sauce thickens, about 1 hours. Let sauce cool
  5. Spread a thin layer of bolognese over bottom of pan. Then a layer of lasagne noodles. Top with another layer of bolognese (about 1 cup) then a drizzle of Béchamel (1 cup). Sprinkle with 1 cup parmesan cheese. Repeat this layering process until pan is full, making sure the last layer is parmesan cheese.  
  6. Place pan on a baking sheet and cover with foil. Bake 20 minutes. Remove foil and bake an additional 20-25 minutes until bubbling and brown. Remove from oven and let cool 10 minutes before serving.

Serves 8