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Beef and lamb lasagna

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Prep Time 1 hour
Cook Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

Meat lasagna mix

  • 1/2 Box Lasagna
  • 1/4 cup Olive oil
  • 2 Finely chopped celery
  • 3 Finely chopped carrots
  • 2 Large Finely chopped white onions
  • 200 Grams Finely chopped mushrooms
  • 1 Beef stock
  • 1 Vegetable stock
  • 8 Springs Fresh thyme
  • 5 Minced garlic
  • 500 Grams 10% Beef mince
  • 100 Grams 5% Beef mince
  • 200 Grams Lamb mince
  • 1 Tbsp 7 spice
  • 1 Tsp Nutmeg
  • 1 Tbsp Italian seasoning
  • 1 Tsp Aromat
  • 1/2 Tbsp Garlic powder
  • 1/2 Tbsp Onion powder
  • 70 Ml Worcestershire sauce
  • 1/2 Tbsp English mustard
  • 2 Tbsp Tomato paste
  • 1 Can Chopped Tomatoes
  • 1 Tbsp Sea Salt

Béchamel sauce

  • 100 Grams Salted butter
  • 100 Grams Plain flour
  • 2 Litre Milk
  • 1 Tsp Black pepper
  • 1 Tsp Garlic powder
  • 1 Tsp Sea Salt
  • 1/2 Tsp Nutmeg
  • 1/2 Tbsp Dijon mustard
  • 1 Block Garlic and herbs Boursin cheese

Toppings

  • 300 Grams Shredded mozzarella cheese
  • 1 Tbsp Dry Oregano
  • 1/2 Tbsp Dry thyme
  • 1/2 Tbsp Sea Salt
  • 1 Tsp Aromat

Instructions
 

Lasagna filling

  • In a frying pan start by sautéing your chopped vegetables with some olive oil until softened. Then add your beef and vegetable stock followed by your minced garlic and fresh thyme and cook for few minutes.
    Add your minced beef and lamb and cook for 5 minutes. Add your spices, worcestershire sauce tomato paste, mustard and 1 can of chopped tomato and cook for 15 minutes until the sauce reduces by half. Add the salt and cook for 30 minutes on low heat until it fully thickens. Allow it to cool down slightly before layering.

Béchamel

  • In a sauce pan start by adding your salted butter once melted, Add your flour and cook on a low heat until you start smelling a nutty aroma coming from the pan. Add your milk in stages to avoid any clump forming. Once’s everything is mixed in add your spices and cook until it thickens. Once’s thickened add a block of Boursin cheese and cook until it start to boil. Once’s thickened add boiled remove from heat and allow it to cool down slightly before layering.

Layering and baking

  • In a big and deep baking casserole start by adding your meat mixture followed by your non cooked lasagna sheets. Then followed by meat filling , Bachamel sauce then the lasagna sheets. Repeat that order 3x times . Then finally sprinkle shredded mozzarella cheese all over the lasagna and sprinkle some Aromat , dry thyme, oregano and little bit of sea salt.
    Bake for 45 minutes on 180C .
    Enjoy