Three cheese pork and beef lasagne

I would never choose to eat lasagne. I’ve never made it because I’ve never eaten one I really enjoyed and I don’t like to ‘waste’ my choices when we go out to eat on something I’m not convinced I’ll love getting my chops around. In theory, I’m well-suited to the Italian classic – I’m a big bolognese and ragu fan. I like meat, I like tomatoes, I love cheese and I like pasta. But when it all comes together it just doesn’t tickle my fancy. Didn’t*.

Upon hearing this, Alex felt compelled to change my mind. It was a somewhat selfish pursuit since he’s loco over lasagne, but I didn’t hold that against him when he suggested a combination of beef AND pork and three cheeses. What a good idea, I exclaimed. And so this indulgent recipe was born. For fans and not-yet-fans, I’m 110% convinced that after trying the below you’ll insist on no less than three cheeses and two meats in your lasagne forever more. Enjoy!

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For 6 people

Fresh lasagne sheets

Filling

2 onions, finely chopped

2 cloves of garlic, chopped

400g pork mince

400g beef mince

150ml beef stock

Prosciutto

2 tins chopped tomatoes

Salt and pepper

A spoonful of sugar…

Tomato puree

Red wine (we went with a Rioja but it’s up to you which you go for)

White sauce

50g butter

50g flour

1.5 pints semi-skimmed milk

50g cheddar cheese, grated

Topping

50g cheddar cheese, grated

50g Gruyere cheese, grated

1 small mozzarella ball, sliced

Fry the onion and garlic in a little olive oil, then add the mince, making sure you break up all of the lumps. When the meat has browned, add all of the beef stock and a splash of wine. Next, add the tomato puree and sugar and season well. Let that bubble for a bit before adding the chopped tomatoes and torn up prosciutto. Leave to simmer on a medium heat for 30-40 minutes, stirring every so often ensuring the liquid that rises to the top is being moved to the bottom of the mixture to keep the meat tender and speed up the cooking process.

To make the white sauce, melt the butter and mix with the flour, gradually adding the milk to a saucepan on a low to medium heat. Add a little cheese and stir constantly to avoid lumps. A whisk is best here but a spatula will work too. Once this has thickened, it’s done.Soak the lasagne sheets in water for 2 minutes.

Soak the lasagne sheets in water for 2 minutes so the pasta has taken on some moisture meaning it’ll cook better and won’t absorb too much sauce.

Now it’s time to build your lasagne! Three layers work well, but it’s up to you – just work it out before you get started. Spoon about a third of the meat mixture into your dish and spreading it evenly. Top with a lasagne sheet (or several depending on the size and shape of your dish), and then pour over the white sauce. On the last layer, you’ll finish with white sauce – make sure it completely covers the top lasagne sheet.

Mix together the grated Gruyere and cheddar and sprinkle over the top of your uncooked lasagne. Finish with slithers of mozzarella.

Pop in the oven for 45 minutes. Serve with a simple salad and garlic bread.

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Freelance writer, eater, drinker and cook living in London.

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