This Farmhouse Lasagne is not a quick meal to make but it does my family two good sized serves so that means I get a night off! Super versatile so feel free to switch up any of the veggies, or you could even sub the mince for chicken or turkey.
- 60ml olive oil
- 4 clove/s garlic – minced
- 2 onion/s – diced
- 3 stick/s celery – finely diced
- 500g free-range pork mince
- 1000g beef mince
- 1 tsp dried thyme – or (1 tbsp) fresh
- 1 tbsp fresh rosemary leaves – or (1 tsp) dried
- 2 bay leaves
- 125ml red wine
- 150g mushrooms – roughly diced
- 2 carrot/s – large, finely diced
- 1 zucchini/s – large, finely diced
- 250ml chicken stock or bone broth (can also use beef)
- 680g tomato passata (puree)
- 1 tsp sea salt – or to taste
- ground black pepper – to taste
- 700g lasagne sheets – approx
- 150g cheddar cheese – aged cheddar
- 40g butter
- 50g wholemeal spelt flour
- 200ml chicken stock or bone broth
- 200ml milk – of choice
- Sea salt and freshly ground black pepper – to taste
- Heat the oil in a large pan and add the garlic, onion and celery. Saute over a moderated heat with the lid on for 10 minutes, stirring occasionally. You want to sweat the veggies, not brown them.
- Add the pork and beef mince and continue to cook, stirring until cooked through and most of the liquid has gone.
- Add the herbs
- Turn the heat to high and add the red wine so it sizzles and reduces.
- Add the mushrooms, carrot, zucchini, broth, passata and seasoning
- Reduce to a simmer for 1 hour with the lid slightly ajar.
- Meanwhile grate the cheese and make the bechemel.
- Melt the butter in a small pot. Add the flour and mix to combine to a paste
- Now gradually add the milk and stock or broth, stirring as you go. I usually add about a ¼ cup at a time and once it heats and thickens, add more. Be patient here. Mix in about quarter of the cheese once the sauce has thickened nicely.
- Set aside until the meat sauce has cooked. When meat has approximately 10 minutes to go, preheat your oven to 180°C/350°F (fan-forced).
- To assemble, alternate layers of the meat and lasagne sheets finishing with a layer of the bechamel and the remaining cheese.
- I always assemble this into two baking dishes, bake and then keep one for another night or to freeze.
- Bake for 20 – 40 minutes or until the lasagne is cooked through. Fresh pasta cooks quickly, dried sheets will take longer (and the time will vary a lot between brands so check your sheets feel soft when cut before serving).
Reduce the meatReplace the pork with one can (or cup) of cooked brown lentils.
Gluten-freeChose gluten-free lasagne sheets. replace the spelt flour in the bechamel with gluten-free flour (I like a mix of buckwheat and rice flours 50/50).
Dairy-free cheese sauceSteam half a large head of cauliflower, then puree with a tablespoon of nutritional yeast, a generous pinch of sea salt and pepper and a splash of almond milk to achieve a Béchamel consistency (thick sauce). Top with grated vegan cheese.
Onion and Garlic-freeReplace both with finely diced fennel sautéed with a pinch of cumin and chilli powder.
Make your own pasta sheetsIf you have the time, making your own pasta sheets is fun and gives an extra special level of deliciousness! Click HERE for the recipe! You will need to reduce the liquid a little since this is fresh pasta.
Recipe and image courtesy of Well Nourished