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Ingredients
For the ragù
1 tbsp olive oil
2 sticks celery, finely chopped
1 large onion, finely chopped
2 carrots, coarsely grated
500g pack Essential 8% Fat British Pork Mince
500g pack Essential 10% Fat British Beef Mince
500ml Essential British Free Range Whole Milk
500ml red wine
1 beef stock cube
2 x 400g cans Essential Chopped Tomatoes
1 sprig/s rosemary
375g pack egg lasagne sheets (you might not need to use it all, depending on your dish)
270g pack Essential Italian Mozzarella, drained and torn
6 sage leaves
For the béchamel
75g butter
75g plain flour
800ml Essential British Free Range Whole Milk
pinch grated nutmeg
150g Parmigiano Reggiano, finely grated
Method
Heat the olive oil in the largest casserole
dish you have, add the celery and onion and
cook over a medium heat for 5 minutes,
stirring often. Add the carrots, then sauté the
vegetables for 10-15 minutes more, or until
softened and reduced down.
Crumble the pork and beef mince into the
pan and stir, breaking up any large chunks
with a spoon, until browned all over. Pour in the 500ml milk, bring to a simmer, and leave
to reduce for 20 minutes, stirring a couple of
times during the process.
Once the milk has reduced by ½ and the
liquid in the pan is more like water than milk,
add the wine, stock cube and tomatoes. Stir
well, then pop in the rosemary, cover and
simmer on a low heat for 2 hours. The longer
you simmer, the more intense and complex the
flavour will be. If still liquidy after 90 minutes,
remove the lid for the last 30 minutes. You
could also do this by putting the pan into a
preheated oven at 200ºC, gas mark 6. The
liquid will reduce down almost entirely, with
just a small amount in the bottom. If it looks
too dry, add a splash of water or stock.
For the béchamel, melt the butter in a
medium saucepan, then add the flour and
whisk to a thick paste. Cook for 1 minute,
whisking all the time, then begin to add the
800ml milk, a splash at a time. The mixture
will thicken and become smooth. Stir in the
nutmeg and ½ the cheese. Set aside, until
ready to assemble.
Preheat the oven to 200ºC, gas mark 6.
Take a large oven dish, about 33x23cm and
5cm deep, and work out how many sheets of
lasagne you need to create a layer (you might
have to break a few sheets in ½ to cover it all).
Begin by layering in ¼ of your ragù, then top
with a layer of pasta. Spread it with a layer of
béchamel, then repeat 3 more times, using
4 layers of pasta and all the ragù.
Spread the remaining béchamel over the
top of the final layer of pasta. Scatter with
the mozzarella and remaining cheese. Brush the
sage with a little oil and add to the top. Bake
for 30-40 minutes, or until a knife cuts through
the layers with little resistance. Allow to stand
for 15 minutes (if you cut any sooner, the layers
won’t hold together) before slicing and serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,917kJ/ 698kcals
Fat
35g
Saturated Fat
19g
Carbohydrates
39g
Sugars
16g
Fibre
4.6g
Protein
42g
Salt
1.3g
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