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Homemade Lasagne with Cheese Sauce
When I think of lasagna I think of a shared meal with friends and family. It is a dish that came be made in large quantities and is so good the next day. I also freezes really well! I make this big batch of the meat filling that makes two lasagnas! I have always loved my lasagna with a white cheesy sauce – if you’re going to have it go all out I say.
- Total Time: 1 hour 30 minutes
Ingredients
Scale
Ragu – See note!
- 2 tablespoons oil
- 2 red Onions diced
- 4 cloves garlic finely chopped
- 4 small carrots diced
- 4 celery sticks diced
- 1/4 kent pumpkin or 1/2 butternut pumpkin diced small
- 350grams Streaky bacon diced
- 500 grams pork mince
- 1kg beef mince
- 5 x tins of crushed tomatoes
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 2 bay leaves
- 1.5 Cups red wine
- Lasagna sheets and 2 cups grated cheese* if using this for lasagna
White Béchamel Sauce
- 50grams butter
- 1/4 cup plain flour
- 600mls milk
- 1 cup grated cheese
Instructions
- In a large stock pot heat oil
- Add onions, carrot, garlic, carrots, celery, pumpkin and bacon and cook for 10-12 mins stirring occasionally.
- Add the pork and beef mince and stir breaking up the mince.
- Cook until the mince has browned
- Add the wine and tinned tomatoes and stir to combine
- Bring to the boil, turn down heat and simmer for 1 hour – stirring every couple mins.
- Once most of the liquid has cooked down it is ready. Allow once liquid so it doesn’t dry out.
Note: this makes a big batch. Enough to make two lasagnas. I use half for one lasagna and I freeze half.
White Béchamel Sauce
- Heat butter in a pot until melted and bubbling
- Add flour and quickly whisk to form a paste
- Slowly add milk whisking as you go
- whisk on an off until starts to thicken
- Add cheese and whisk until cheese is melted
- Prep Time: 30
- Cook Time: 60
- Category: Dinner
- Method: Bake and Stove Top
