Batch Cook: Classic Beef and Pork Lasagne
Double the Portions, Half the Hassle | with a Balsamic Wild Rocket Salad
- Sulphites
- Milk
- Egg
- Cereals containing gluten
- Wheat
Between school pick-ups, meetings running over, the dog needing a walk and that massive pile of laundry… Sometimes you just need a little more time in your day. Batch cooking is perfect for when you’re short on time but still want a delicious and nourishing meal, no matter how busy your week gets.
Ingredients
2 unit(s)
Carrot
480 grams
British Beef and Pork Mince
4 unit(s)
Garlic Clove
2 carton(s)
Tomato Passata
56 grams
Red Wine Stock Paste
(Contains: Sulphites)
300 grams
Creme Fraiche
(Contains: Milk)
80 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 pack(s)
Lasagne Sheets
(Contains: Cereals containing gluten, Wheat)
80 grams
Wild Rocket
24 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
2 tsp
Sugar
100 milliliter(s)
Water for the Ragu
40 grams
Butter
3 tbsp
Plain Flour
400 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrots, then coarsely grate (no need to peel).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the carrots and the beef and pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press).
Once the mince has browned, stir in the garlic and fry until fragrant, 1 min.
Stir in the passata, red wine stock paste, sugar and water for the ragu (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 5-7 mins.
Season with salt and pepper, then remove from the heat.
While the sauce simmers, melt the butter (see pantry for amount) in a saucepan on medium-high heat.
Once the butter has melted, stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see pantry for amount). Bring to the boil, stir and simmer until thickened, 3-5 mins.
Stir in the creme fraiche and half the hard Italian style cheese until the cheese has melted, 1-2 mins. Season with salt and pepper, then remove from the heat.
Add a splash of water to the ragu if it's a little too thick. Taste and season with salt and pepper if needed.
In an appropriately sized ovenproof dish (use 2 dishes if necessary), spread a third of the ragu sauce in an even layer. Cover with a layer of lasagne sheets, then a layer of the cheese sauce. Repeat until you have three layers of ragu, lasagne sheets and cheese sauce. Finish with a sprinkle of the remaining hard Italian style cheese on top.
Add to the middle shelf of the oven and bake until golden and bubbling, 25-30 mins.
Once ready, share the lasagne between your plates and storage containers.
Serve with the rocket leaves alongside.
Drizzle some olive oil and the balsamic glaze over the rocket to finish.
Fridge Storage: Cool cooked food to room temperature within 90 minutes (never leave out longer than 2 hours) before refrigerating. Consume within 2-3 days.
Freezer Storage: Freeze at -18°C in airtight containers or bags to prevent freezer burn. Label with the dish name and date, and consume within 3 months. Defrost safely in the fridge, and heat and eat within 24 hours.
Defrosting & Reheating: Reheat portions only once, preferably by baking or frying rather than microwaving. Heat until piping hot throughout (food should reach 75°C for at least 30 seconds).
