Serves 6
Ingredients
400gm Beef Mince
200gm Pork Mince
1 Jar Real Pasta Creamy Tomato & Gin Sauce
Lasagne sheets
100gm Carrot, grated
100gm Mushrooms, diced
1 Brown onion, diced
Tbsp Garlic powder
Tbsp Oregano
Salt & pepper
Drizzle Olive oil
Bechamel sauce:
2 Tbsp Butter
2 Tbsp Flour
3 cups Milk
Tsp Nutmeg
Cheese to top:
Pecorino Romano
Parmesan
Mozzarella
Serve with:
Rocket, Blue Cheese, Red Onion & Balsamic Glaze Salad
Kapiti Artisan Bakehouse Garlic Bread
Fresh basil
Method:
Preheat the oven to 180 degrees fan bake.
Start by preparing all your ingredients - dice onion, mushrooms and grate carrot.
In a large frying pan drizzle your olive oil then add onion and garlic powder. Add your beef and pork mince and cook until it starts to brown. Next add carrot, mushrooms, and Real Pasta Creamy Tomato & Gin sauce. Keep stirring until everything is cooked. Set aside.
Make your bechamel sauce by melting your butter in a saucepan. Once melted add flour and combine with a whisk. Once combined slowly add milk, whisking the whole time to ensure your sauce is silky smooth. Add nutmeg and whisk. Once nice and thick, put your lasagne together.
Layer in order bottom to top: mince, lasagne sheet, bechamel, lasagne sheet, mince, lasagne sheet, bechamel. Grate your cheeses on top. Pop in the oven for 30-40 mins until the cheese is golden and lasagne sheets are cooked. Serve alongside rocket salad & crunchy Kapiti Artisan Garlic Bread!