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’s classic family lasagne
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Total Time:
4 hours
Savor every bite of rich ragù lasagne and freeze leftovers for later.
Ingredients:
  • 2 sprigs of fresh rosemary
  • 100 g higher-welfare smoked streaky bacon
  • olive oil
  • 1 kg quality minced beef
  • 1 kg higher-welfare minced pork
  • 4 carrots
  • 2 onions
  • 4 sticks of celery
  • 2 heaped tablespoons tomato purée
  • 4 x 400 g tins of plum tomatoes
  • 350 g dried lasagne sheets
  • 150 g mature Cheddar cheese
  • 2 medium leeks
  • 2 fresh bay leaves
  • 4 tablespoons plain flour
  • 1 litre semi-skimmed milk
  • 1 whole nutmeg for grating
Instructions:
  • Finely chop the rosemary leaves and bacon. Heat oil in a large casserole pan on high heat. Add rosemary and bacon, cook until bacon crisps up. Add minced meat, break it up with a wooden spoon. Cook until liquid evaporates. Grate Cheddar cheese, set aside. Grate carrots and onions in a food processor, add to the pan. Blitz celery and add to the pan. Cook until vegetables soften. Add tomato purée and plum tomatoes, fill tins with water, add to the pan. Simmer for 2 hours. Make white sauce by cooking leeks with oil, bay leaves, salt, and pepper. Add flour, then milk. Cook until thickened. Blend in a food processor with half the cheese and nutmeg. Season to taste. Preheat the oven to 190ºC/375ºF/gas 5. Layer ragù, white sauce, and lasagne sheets in a dish. Top with white sauce and remaining cheese. Bake for 45 minutes. Let sit before serving. Serve with a fresh green salad. Enjoy!

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