The heart of a great lasagne is its meat sauce.
We start by browning pork and veal mince then cooking it very gently over four hours with a soffritto of carrots, celery, onion and garlic, a splash of red wine and crushed tomatoes, bay leaves and thyme.
Once the sauce is rich and thick, we layer it between with sheets of fresh pasta, sprinkling with mozzarella as we go, before smoothing over a final layer of bechamel sauce enriched with grated Parmesan.
Serve with a salad of mixed green leaves or rocket and Parmesan. If feeding hungry teens, you might want to supply some crusty sourdough bread on the side.
Frozen product. Once defrosted, cook and consume within 48 hours.
This dish comes uncooked in a foil tray, ready to bake.
SMALL: Remove film and cook in a preheated 180C oven for approximately 40 minutes (from defrosted) to 50 minutes (from frozen) or until golden right across the top with no sunken white patches. IMPORTANT: Allow to rest for 5-10 minutes to firm up before serving.
LARGE: Remove film and cook in a preheated 180C oven for approximately 60 minutes (from defrosted) to 70 minutes(from frozen) minutes or until golden right across the top with no sunken white patches.
IMPORTANT: Allow to rest for 5-10 minutes to firm up before serving.