adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pork and veal lasagne with two-cheese bechamel
0 Likes
Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Create a decadent Italian lasagna with flavorful pork and veal in a creamy bechamel sauce.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 200g Swiss brown mushrooms, thinly sliced
  • 3 garlic cloves, crushed
  • 600g pork and veal mince
  • 2 rashers bacon, rind removed, finely chopped
  • 250ml (1 cup) 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
Instructions:
  • In a large frying pan over medium-high heat, heat 2 tablespoons of oil. Add the mushrooms and sauté for 3-4 minutes until they are lightly golden. Transfer them to a plate.
  • Heat the remaining oil in the pan, then add the onion and garlic. Cook until soft. Add the mince and bacon, stirring until the mince changes color. Add the mushrooms and stock, simmer until most of the liquid evaporates. Stir in the pasta sauce and water. Simmer over medium-low heat for 30 minutes until the sauce thickens. Finish by stirring in the milk and cook for an additional 5 minutes until thickened.
  • Preheat your oven to 200C while you generously grease a 4L (16-cup) rectangular baking dish.
  • In a saucepan over medium-high heat, melt the butter until foamy. Add flour and stir for 1-2 minutes until bubbly. Remove from heat. Slowly whisk in extra milk until smooth. Return to medium-high heat and stir for 5-6 minutes until thickened. Remove from heat, then mix in nutmeg, half of the mozzarella, and half of the parmesan. Season to taste.
  • Layer one-quarter of the lasagne sheets in the dish, trim to fit. Add one-third of the mince mixture and one-quarter of the bechamel on top. Repeat with two-thirds of the remaining lasagne sheets, all of the remaining mince mixture, and two-thirds of the remaining bechamel. Finish with the remaining lasagne sheets, bechamel, mozzarella, and parmesan. Bake until golden, for 30-40 minutes.

Similar Recipes