We like using smoked brisket, or our Slow Cooked Brisket range. Brisket has a slightly more ‘beefy’ flavour compared to regular mince - which makes the lasagne extra tasty.
700gm beef brisket
Lasagne sheets (we like using the fresh ones)
X1 400gm tinned tomatoes/pasta sauce
150ml red wine
Dried herbs - oregano, sage, tarragon, basil
Cheese to top
2 tbsp butter
4 tbsp flour
3 cups milk
Pinch of nutmeg
If you’re smoking the brisket, we kept it simple and coated in salt, pepper and garlic then smoked for 8 hours until pull-able. If you’re using our Slow Cooked brisket, you don’t need to do much! Simply remove from packet when you’re ready.
Start by pre-heating the oven to 180 on fan bake. Then chop garlic, onion, carrot and celery and pop in frypan or pot with some olive oil. Once you’ve either finished smoking the brisket or taken the Sous Vide brisket out of the packet, add to vege pot and add your tomato sauce and red wine.
Continue to cook until everything is heated through and the sauce has thickened, and red wine reduced. Once ready, set aside.
Make your bechamel sauce by melting your butter, as soon as its all liquid quickly add your flour and mix until dough like consistency has formed. As soon as that has happened add your milk gradually and whisk the whole time, making sure all your flour/butter dissolves throughout the milk and it starts to thicken. Sprinkle in your nutmeg and give another good whisk.
Once you have your meat + sauce mix and your bechamel made pop your lasagne in a tin - layer it mince, sheet, bechemal, sheet, and continue until your ingredients are all used up. Top with your choice of cheese - or cheese(s)!
Pop in the oven until the pasta is cooked and the cheese on top is golden. Serve with a crunchy green side salad with a zesty dressing to break up the rich flavours in the lasagne! Delicious.