Branston Lasagne
Easy to scale up or serve as dishes in your restaurant.
Ingredients
- 1 Jar of Branston Small Chunk
- 500g mince beef
- 250g sausage meat
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 1 large white onion, finely diced
- 2 tbsp tomato paste, heaped
- 1 bottle passata
- 500ml chicken stock
- Small bunch of fresh basil
- 1 bay leaves
- 1 sprig rosemary
- 1 tsp fennel seeds, ground
- 5 cloves of garlic, minced
- 350g dried lasagne sheets
- 50g butter
- 50g flour
- 500ml milk
- 200g cheddar, grated
- 1 pinch of grated nutmeg
- Oil, for cooking
- Salt and pepper, for seasoning
Method
- Brown off the beef and sausage meat in a large pan.
- In a heavy-bottom pan, sweat the vegetables with the rosemary. Add the fennel seeds. Cook for 1 minute.
- Stir in the tomato paste. Cook for 2 minutes.
- Add the meat and stir, followed by the passata, garlic, and then the stock. Bring to the boil then reduce to a low simmer. Add the basil. Cook until reduced and rich.
- In a pan, warm up the milk with the bay leaf.
- In another pan on medium-low heat, melt the butter then add the flour. Stir and cook until it resembles wet sand and has a biscuity smell.
- Slowly add the milk a ladle at a time, stirring until smooth after each ladle. Keep going until you have a thick sauce consistency - you may not need all the milk. Add the nutmeg and 75g of the cheese.
- Preheat your oven to 180c.
- Layer the meat sauce, Branston, pasta, and béchamel in an oven-proof dish. Top with the rest of the cheese.
- Bake for 40 minutes, or until golden and bubbling. Enjoy!