Inspired by Jamie Oliver.
Easy dish and another home staple classic!
Much better when made from scratch instead of buying packet s**te.
Another winter warmer comfort food we love and use as much cheese as you possibly can!
Also lasts forever in the freezer if you don't manage to finish it all! What better way to make an easy dinner than reheating your frozen lasagne!
- 2 sprigs of rosemary leaves, finely chopped
- 100g pancetta, finely chopped
- 1kg minced beef
- 1kg minced pork
- 4 carrots, peeled and chopped
- 2 onions, peeled and chopped
- 4 celery sticks, chopped
- 2 tbsp tomato puree
- 4 x 400g tins of chopped tomatoes
- 350g dried lasagne sheets
- 150g cheddar cheese, grated
- 2 leeks, finely sliced
- 2 bay leaves
- 4 tbsp flour
- 1 litre milk
- grated nutmeg
- Grab a dutch oven or casserole dish.
- Heat 1 tbsp of oil over a high heat.
- Chuck in the bacon and rosemary.
- Fry for 2 minutes until the bacon starts to crisp.
- Chuck in all your minced beef and pork.
- Use a whisk to break up the meat.
- Reduce the heat to medium and cook while stirring occasionally for 10 minutes to so.
- You need the water to have evaporated.
- Lob your carrots in a blender and blitz them up.
- Then add your onions and blitz again.
- Add this to your meat.
- Blitz your celery now.
- Add it to the pot.
- Cook now for 20 minutes, stirring regularly.
- Veg should all be nice and soft.
- Lob in the chopped tomatoes and tomato puree.
- Break them all up using the whisk again.
- Fill the empty tins with water and pour that into the dish.
- Give it all a massive stir and turn the heat down to low.
- Cover and leave to simmer for 2 hours.
- Stirring occasionally.
- Lets make the white sauce.
- Grab a pan.
- Pour in 2 tbsp of olive oil and heat over medium heat.
- Chuck in the leeks with the bay leaves and some salt and pepper.
- Reduce the heat to low and cook for 30 minutes until soft.
- Add in your flour and stir well to coat.
- Pour in the milk and turn the heat up to medium.
- Bring to the boil, reduce to low and cook for 10 minutes, stirring regularly.
- Lob the sauce now in the food processor and blitz until very smooth.
- Chuck in half your cheese and grated nutmeg.
- Mix well and season to taste.
- Preheat your oven to 190c.
- Season the ragu with salt and pepper now too.
- Divide half of it into freezer bags.
- Let it cool to room temperature and pop in the freezer for another day.
- Layer your lasagne in a deep dish.
- Spoon a quarter of your meat ragu into the dish and spread it out.
- Spoon over a quarter of the white sauce now.
- Add some lasagne sheets making sure its completely covered.
- Repeat this 3 times.
- Finishing with white sauce on top.
- Sprinkle over the rest of your cheese.
- Bake for 45 minutes.
- Serve it up!