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PREP TIME: 10 mins
COOK TIME: 2 hours

For the meat sauce:
1 tbsp basil Infused avocado oil
300g Pure South Beef Mince
300g ground pork
2 garlic gloves, crushed
1 leek, finely chopped
1 carrot, peeled and finely diced
1 tbsp tomato paste
1 x 340g jar of tomato and basil pasta sauce
½ cup red wine
½ cup beef broth
1 tsp honey
2 tbsp rosemary and thyme, finely chopped

For the bechamel:
150g butter
4 ½ cups milk
1 cup flour (gluten free if you prefer)
1 ½ cup parmesan grated
Pinch of nutmeg

12 sheets lasagne (gluten free if you prefer)
Salt and pepper, to taste

We’ve created the ultimate lasagne. The trick is using good quality meats, herbs and a splash of red wine, then cooking it slowly to bring out the flavours. (Pour yourself a glass while you make it). Gluten free eaters can enjoy it too, with easy gluten free lasagne sheets that don’t need pre-cooking.

  1. Heat oil in a large heavy-based saucepan over high heat. Add carrot & leek and cook for 10 minutes, stirring often. Add garlic and stir for 2 more minutes.
  2. Add pork and beef mince and cook for 5 minutes, stirring and breaking it up with a wooden spoon. Add tomato paste, pasta sauce, honey, red wine, broth, fresh rosemary and thyme, and simmer on low for 1 hour, stirring occasionally. Season to taste.
  3. Meanwhile make the bechamel sauce. Melt butter in a large saucepan over medium heat. Whisk in flour then cook while stirring for 2-3 minutes. Remove from heat and slowly add the milk, whisking until smooth. Return to heat and cook, stirring constantly, for 5 minutes or until thickened. Season to taste, add a pinch of nutmeg and half of the grated cheese.
  4. Preheat the oven to 180C. In a large ovenproof lasagne dish pour and spread 1 ½ cups of meat sauce. Top with 1 cup of bechamel and a layer of lasagne sheets. Repeat for 2 more layers, finishing with bechamel sauce. Sprinkle top with remaining grated cheeses and bake for 45 minutes, until cooked and golden. Serve hot.