Recipes / italian / mince

Beef & Lamb Lasagne

Name: Beef & Lamb Lasagne
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 2
Ingredients: 0.5 tsp Nutmeg; 12 sheets Pasta sheets; 2 medium Carrots; 3 stalks Celery; 500 ml Milk; 125 g Mozzarella cheese; 300 g Beef; 1 large Onion; 1 tsp Old bay seasoning; 1 tsp Lamb seasoning; 1 tsp Thyme; 1 tsp Rosemary; 1 tbsp Italian herb seasoning; 200 ml Red wine stock; 3 cloves Garlic; 2 tbsp Tomato puree; 400 g Chopped tomatoes; 3 tbsp Flower; 50 g Parmesan cheese; 3 tbsp Flour

1 hr 55 min total25 min prepServes 2Ready to cook

Ingredients

0.5 tspNutmeg

12 sheetsPasta sheets

2 mediumCarrots

3 stalksCelery

500 mlMilk

125 gMozzarella cheese

300 gBeef

1 largeOnion

1 tspOld bay seasoning

1 tspLamb seasoning

1 tspThyme

1 tspRosemary

1 tbspItalian herb seasoning

200 mlRed wine stock

3 clovesGarlic

2 tbspTomato puree

400 gChopped tomatoes

3 tbspFlower

50 gParmesan cheese

3 tbspFlour

Method / 8 steps

Preheat your oven to 180°C (160°C fan)

Finely dice the onion, carrots, celery, and garlic and set aside.

Heat a drizzle of oil in a large pan over medium-high heat

Add the beef and lamb mince and brown well, breaking it up as it cooks. Season with old bay seasoning, lamb seasoning, thyme, rosemary, and Italian herb seasoning.

Add the diced onion, carrots, celery, and garlic to the browned mince

Cook for 5–7 minutes, stirring occasionally, until softened.

Stir in the tomato puree and cook for 2 minutes

Pour in the chopped tomatoes and red wine stock. Stir well, then reduce to a low simmer for 30–40 minutes until the sauce is rich and thickened.

To make the béchamel, melt butter in a saucepan over medium heat

Add the flour and stir continuously for 2 minutes to form a roux. Gradually whisk in the milk a little at a time until the sauce is smooth and lump-free. Season with nutmeg, salt, and pepper, and stir until thickened.

In a large baking dish, spread a layer of meat sauce on the base

Lay pasta sheets over the top, then spread a layer of béchamel. Repeat the layers, meat sauce, pasta sheets, béchamel, finishing with a final béchamel layer on top.

Step 7

Scatter the mozzarella and parmesan generously over the top layer of béchamel.

Step 8

Bake in the preheated oven for 35–40 minutes until golden, bubbling, and the pasta is tender. Remove from the oven and leave to rest for 10 minutes before slicing and serving.

Make-ahead notes

Cook once, eat calmer. Most dishes here hold well for a day or two; refresh herbs, citrus, and crunchy toppings right before serving.