Umami Lasagne
Info
Savour the irresistible richness of our pork and beef lasagne, elevated with the addition of umami paste for an extra depth of flavour, balanced by the subtle warmth of nutmeg-infused béchamel sauce.
Ingredients
Method
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 medium carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 2 tsp Bart garlic paste
- 250g beef mince
- 250g pork mince
- 1 tbsp tomato purée
- 2 tbsp umami
- 400g tin chopped tomatoes
- 200ml beef stock
- 200ml red wine (optional)
- 1 bay leaf
- 8-12 lasagne sheets, this will depend on the size of your lasagne dish
- 50g Parmesan, grated
- 250g fresh mozzarella, grated
Bechamel
- 50g butter
- 50g plain flour
- 550ml semi-skimmed milk
- Pinch ground nutmeg
- Salt and pepper
Method
1. In a large heavy-bottomed pan heat the olive oil over a medium-low heat. Add the onion, carrot, celery, and garlic and fry for 5 minutes until softened. Raise the heat to medium-high and pour in the wine (if using), allow to bubble for a couple of minutes until most of the liquid is released. Add the beef and pork mince and fry until starting to brown, stirring frequently.
2. Stir through the tomato puree and umami paste and cook for 2 minutes, to allow the tomato caramelise a little. Stir through the chopped tomatoes, stock, and bay leaf, lower the heat, and simmer for at least 30 minutes. Add more splashes of water, if necessary. Season well with salt and pepper. Remove the bay leaf.
3. Meanwhile, make the bechamel. Melt the butter in a small pan over a low heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk. Heat gently, stirring constantly, until thickened. Remove from the heat and season to taste with nutmeg, salt, and pepper.
4. Preheat to 205C/185C fan. Add a third of the meat sauce to the lasagne dish, top with a layer of lasagne sheets and one third of the bechamel. Repeat twice. Top with the mozzarella and Parmesan. Bake for 40-45 minutes until the top is crisp, golden, and bubbling. Serve.
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