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How to make Pork and veal lasagne with two cheese bechamel

Yield = 8
Prep time: 0:15
Cook time: 1:40
Total time: 1:55

Ingredients

  • 60ml (1/4 cup) olive oil
  • 200g Swiss brown mushrooms, thinly sliced
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 600g pork and veal mince
  • 2 rashers bacon, rind removed, finely chopped
  • 250ml (1 cup) Massel beef stock
  • 500g tomato pasta sauce
  • 125ml (1/2 cup) water
  • 125ml (1/2 cup) milk
  • 60g butter
  • 50g (1/3 cup) plain flour
  • 1L (4 cups) milk, extra, warmed
  • Pinch of ground nutmeg
  • 100g (1 cup) mozzarella, coarsely grated
  • 70g (1 cup) parmesan, finely grated
  • 375g fresh lasagne sheets

Method

  • Step 1 Heat 2 tbs of oil in a large frying pan over medium-high heat. Add the mushroom and stir for 3-4 minutes or until light golden. Transfer to a plate.
  • Step 2 Heat the remaining oil in the pan. Add onion and garlic. Stir for 2-3 minutes or until soft. Add the mince and bacon and stir for 5-6 minutes or until mince changes colour. Add the mushroom and stock. Simmer until almost all the liquid evaporates. Stir in the pasta sauce and water. Reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes or until sauce thickens. Stir in the milk. Cook for a further 5 minutes or until thick.
  • Step 3 Preheat oven to 200C. Grease a 4L (16-cup) rectangular baking dish.
  • Step 4 Melt the butter in a saucepan over medium-high heat until foaming. Add flour and cook, stirring, for 1-2 minutes or until mixture bubbles. Remove from heat. Gradually add the extra milk, stirring, until smooth. Cook over medium-high heat, stirring, for 5-6 minutes or until the sauce thickens. Remove from heat. Stir in the nutmeg and half the mozzarella and parmesan. Season.
  • Step 5 Line the prepared dish with one-quarter of the lasagne sheets, trimming to fit. Top with one-third of the mince mixture and one-quarter of the bechamel. Continue layering with two-thirds of the remaining lasagne sheets, the remaining mince mixture and two-thirds of the remaining bechamel. Top with the remaining lasagne sheets, bechamel, mozzarella and parmesan. Bake for 30-40 minutes or until golden.