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Classic Beef and Pork Lasagne

Classic Beef and Pork Lasagne

with Creamy Bechamel, Cheese and Balsamic Wild Rocket Salad

Lily Stevens
Lily StevensPublished on March 27, 2025
Allergens:
Sulphites
Milk
Egg
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total1 hour
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

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

Energy (kJ)4166 kJ
Energy (kcal)996 kcal
Fat61.3 g
of which saturates30.1 g
Carbohydrate70.4 g
of which sugars17.7 g
Dietary Fibre4.9 g
Protein40.7 g
Salt3.2 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Grater
Medium Saucepan

Cooking Instructions and Tips

1

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 the pan is hot, add the carrot and beef and pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

2

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.

3

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!

4

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 grated cheese until the cheese has melted, 1-2 mins. Season with salt and pepper and remove from the heat.

5

Add a splash of water to the ragu if it's a little too thick.

In an appropriately sized oven-proof dish, spread a third of the ragu sauce in a thin 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 cheese on top.

Add to the middle shelf of the oven and bake until golden and bubbling, 30-35 mins.

6

Halve the lasagne and share between your plates.

Serve with the rocket leaves alongside. Drizzle some oil and the balsamic glaze over the rocket to finish.

Enjoy!

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