Ingredients
Bolognese
- 3 Celery sticks diced
- 2 Carrots peeled and diced
- 1 Large onion diced
- 4 Garlic cloves minced
- 1 Bunch of fresh rosemary
- 750 g Minced beef
- 300 g Minced pork
- 400 ml Red wine
- 3 400 g Tins of chopped tomatoes
- 200 ml Beef stock
- 3 Bay leaves
Béchemel Sauce
- 50 g Butter
- 50 g Plain flour
- 1 litre Whole milk
- 80 g Grated cheddar cheese
Lasagne
- Lasagne sheets/Fresh pasta sheets
- 100 g Parmesan grated
- 250 g Grated cheddar cheese
- 1 Butternut Squash cut into chunks
Instructions
- Preheat the oven to 190℃
- First you will need to get the ragu started. Heat a little bit of oil in a large saucepan, fry the onion, carrots and celery on a medium heat for about 10 minutes until they are soft. Add the rosemary and garlic then fry for a further two minutes.
- Whilst the vegetables are cooking, fry the minced beef and pork in a separate large frying pan on a high heat. Cook until all the juices have evaporated, and then for a few minutes further to colour the meat.
- Add the red wine to the browned minced meat and reduce by half. Add the minced beef, pork and red wine to the saucepan with the vegetables.
- Pour in the beef stock, as well as the tinned chopped tomatoes.
- Add the bay leaves and stir. Cook on a low-medium heat for at least 2 hours but up to 4 hours.
- Place the diced butternut squash into a roasting tray with a splash of oil, season and roast for 30 minutes. Once done, take out and leave to cool.
- Meanwhile, you can get the béchemel sauce ready. Warm the milk in a saucepan.
- In another saucepan, melt the butter over a medium heat and then add the flour. Beat well and cook for two minutes.
- Add a ladle of milk to the mixture, and beat with a whisk. Then add another ladle, and beat again until smooth. Continue until all the milk has been used up.
- Add the grated cheese and stir until melted. Then add the ground nutmeg. Mix well and take off the heat. To stop the sauce forming a skin on top, you can cover it with baking paper.
- If you are using dried pasta, blanche your pasta sheets in boiling salted water for a few minutes. If using fresh pasta, you don't need to do this.
- To prepare the lasagne, spoon some of the ragu onto the bottom of a large roasting tray. Then spoon over a few dollops of béchemel, followed by a third of the roasted butternut squash. Then layer pasta sheets over the top and repeat for three layers of pasta.
- On the fourth layer of pasta, pour only the remaining béchemel sauce over the top, covering the entire lasagne.
- Sprinkle with the grated cheddar and then the grated parmesan then cook in the oven for 40 minutes or until golden brown on top.
- Take out of the oven and leave to sit for a few minutes before serving.
Nutrition
Calories: 400kcal