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Lasagne has to be one of the first recipes that springs to mind when you think of comfort food and it's a great option for bulk cooking on a Sunday afternoon. This recipe is a mix of our organic beef mince and pork sausages, meaning you really don't need to add to much to flavour the sauce. Feel free to sub in any kind of pork sausage here and if you're not keen on bechamel, just leave it out and add more mozzarella.
Heat a pan on medium heat with olive oil and once hot add in the onion and garlic and stir fry for 5 mins to cook through, without browning.
Turn heat to medium-high and add in the sausage and mince, breaking it up with a wooden spoon. Cook for a few mins or until browned.
Add in the tomato paste, stir through and cook for another minute, then follow with wine.
Add in the tinned tomatoes and bay leaves and bring to a boil.
Season with salt and pepper and then reduce heat to a simmer and cook for 45 mins.
Preheat the oven to 180 degrees celsius.
For the bechamel, melt the butter in a medium saucepan and once melted, add in the flour and whisk through until it is a thick paste. Usually a minute or two.
Slowly add the milk into the saucepan while continuing to whisk. Continue cooking on low heat and whisking for a few minutes or until has thickened and coats the back of a spoon.
Add in the dijon and parmesan and stir through. Season with salt and pepper.
Now to assemble the lasagne, start with a thin layer of the meat sauce and follow with a single layer of pasta sheets.
Top with a thicker layer of sauce, then drizzle bechamel over the top and lastly a sprinkle of mozzarella.
Repeat these steps, finishing with a layer of pasta then a thick layer of bechamel, then mozzarella. You should be able to get 4 layers of pasta.
Cook in a preheated oven for 30-45 mins or until the top is golden and the pasta is cooked through.