Lasagne is an ultimate comfort food for me and always a crowd pleaser!  This recipe is the no holds barred version with a light fluffy white sauce from the ricotta and added egg. The deep rich meat sauce slowly bubbles away for an hour to enrich all the flavours.  So this is perhaps not the quick mid week meal, but trust me the extra time and effort is well worth it.
Think ahead and make the meat sauce the day before.  Or make twice as much and freeze it for spag bol.  Better yet make double the lasagne and freeze that.  You can freeze it in one large dish or as portions.
Serve it with a salad or steamed vegetables and of course a hearty glass of red wine!

Serves 4-5

Tomato meat sauce
Oil
1 finely diced onion
2 cloves of garlic minced
1 finely diced carrot
1 finely diced celery stalk
300g minced pork
300g minced beef
¼ cup red wine
½ tsp oregano
3 cups tomato passata
½ tsp all spice

Cheese Sauce
100g butter
½ cup flour
2 cup milk
50g parmesan
1 cup grated cheddar cheese
1 cup ricotta
1 lightly whisked egg

1 packet of lasagne sheets (we used dried)
Extra cheese to top

Heat a little oil and then gently sauté the onion, garlic, carrot and celery until translucent, but not browned.  Turn up the heat and add the pork and beef to the pan.  When the meat has browned pour in the wine and cook until it has completely evaporated. Add the oregano, passata and spice.  Simmer very gently for an hour.  If it gets a little dry add 1/4 cup of water.

Meanwhile make the cheese sauced by melting the butter over a medium heat until it is foaming.  Stir in the flour with a wooden spoon and keep stirring over the heat for about a minute.  Add the milk, about ¼ cup at a time, continuously stirring to avoid lumps.  (If white sauces are your nemisis try adding hot milk instead of cold to avoid lumps)  Continue to stir for 3-4 minute until the sauce has thickened.  Add cheeses and egg and stir until melted into the sauce.  Finally taste for seasoning.

To assemble and cook:

Heat your oven to 180°C. In a deep 20cm x 20cm oven proof dish spread a good ladle of the meat mixture(aprox. 1/3rd), then top with cheese sauce, then lasagne sheets (you may have to break them to fit your dish).  Repeat this ending the process with the cheese sauce on the top.  Sprinkle extra grated cheese on top and bake in the oven for about 45 minutes to an hour, until golden brown.  If you have used a shallower dish, it may take less time.  Put tin foil on the lasagne if it browns up too quickly, but make sure you remove it 15 miutes before to crisp up the top.

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