Branston Lasagne

Made with
Original Pickle
Serves
4-6
Ready in
60 minutes

We've tested many lasagne recipes and our favourite has to be this tasty lasagne made with lots of Branston pickle. The tang of the pickle adds layers of flavour that really compliment the rich meat and tomato sauce, and the luxurious white béchemal sauce. All together, this classic pasta dish with a Branston twist makes for the perfect family dinner. Give it a go!

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!