Ultimate Beef, Bacon and Aubergine Lasagne
with Mozzarella, Pesto and Roasted Tenderstem®
- Milk
- Sulphites
- Cereals containing gluten
- Wheat
- Egg
- Nuts
- Cashew nuts
- May contain traces of allergens
- Celery
- Peanut
Pairing beef mince with smoked bacon lardons this indulgent Ultimate Beef, Bacon and Aubergine Lasagne brings a restaurant quality experience straight into your home.
Ingredients
1 unit(s)
Carrot
1 unit(s)
Aubergine
(May contain traces of: Celery)
2 unit(s)
Garlic Clove
1 ball(s)
Mozzarella
(Contains: Milk)
160 grams
Tenderstem® Broccoli
60 grams
British Smoked Bacon Lardons
120 grams
British Beef Mince
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
25 grams
Sun-Dried Tomato Paste
1 pack(s)
Lasagne Sheets
(Contains: Cereals containing gluten, Wheat)
150 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then coarsely grate (no need to peel). Grate the aubergine coarsely.
Peel and grate the garlic (or use a garlic press). Drain and tear the mozzarella into small chunks.
Halve any thick broccoli stems lengthways.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Transfer the bacon to a small bowl and pop your pan back on medium-high heat (no need to clean).
Add the beef mince, carrot and aubergine to your (now empty) bacon pan.
Fry until the mince has browned, 8-10 mins. Use a spoon to break up the mince as it cooks. Stir in the garlic and cook for 1 min more.
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.
Once the beef has browned, add the bacon lardons back to the pan, along with the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil and simmer until thickened, 8-10 mins.
Once thickened, stir through the sun-dried tomato paste. Season with salt and pepper, then remove from the heat.
Taste and season with more salt, pepper and sugar if needed. Add a splash of water if it's a bit too thick.
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 creme fraiche, mozzarella and hard Italian style cheese.
Repeat until you have three layers of ragu, lasagne sheets, creme fraiche, mozzarella and hard Italian style cheese.
Pop on the middle shelf of your oven and bake until golden and bubbling, 25-30 mins.
Meanwhile, pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the bottom shelf of your oven for the last 10-12 mins of lasagne cooking time, until tender and crispy.
Once ready, share your lasagne between your plates. Drizzle over the pesto and serve with the broccoli alongside.
