Classic Beef and Pork Lasagne
with Creamy Béchamel, Cheese and Balsamic Wild Rocket Salad
Thought to have originated in Italy during the Middle Ages, lasagne is not only used to refer to the popular baked pasta dish but also the individual sheets of thin, flat pasta used to make it. Typically made with layers of pasta, ragù and béchamel sauce, it's a rich, creamy and comforting meal that can be made with many different ingredients or as classic as it gets - just like this recipe!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Carrot
240 grams
British Beef and Pork Mince
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
150 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 pack(s)
Lasagne Sheets
(Contains: Cereals containing gluten)
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Ragu
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then coarsely grate (no need to peel).
Heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the carrot and 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 a boil, then reduce the heat and simmer until thickened, 3-4 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, 1-2 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, 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, cut the lasagne into quarters and share between your plates.
Serve with the rocket leaves alongside.
Drizzle some oil and the balsamic glaze over the rocket to finish.
Enjoy!
