Beef mince lasagne
A favourite in most households, we love lasagne for its flexibility—feed a crowd or just one person with a stash of satisfying leftovers stored in the freezer for the nights that you can't even. This recipe stars our 100% grass fed beef mince but you could swap this out for our beef & offal mince or beef mince with liver—you won't be able to taste the difference so this recipe is perfect if you're new to the offal game.
1 kg beef mince, beef offal mince or beef mince with liver
2 tbsp beef tallow/pork lard/ butter/ olive oil/ ghee
1 large onion, diced
1 large carrot, diced
2 sticks celery, diced
3 cloves garlic, minced
½ cup tomato paste
1 700ml jar tomato passatta or 2 x 400g cans diced or whole tomatoes
1 cup filtered water to rise out the cans or jar
2 bay leaves
1 tsp marjoram
1 tsp oregano
1 tsp basil
1 tsp honey or maple syrup
Salt & pepper
1 packet pasta sheets
2 cups cheese of your choice
½ cup GF flour or unbleached white flour
1 litre organic milk
¼ tsp nutmeg grated
½ cup parmesan grated
- Place a large casserole pot on your cook top and turn the heat medium to high and melt the tallow. Add onion, garlic, carrot and celery and season with a pinch of salt. Cook for 10 - 15 min on low to medium heat.
- Once the vegetable mix is cooked add herbs and cook for another minute.
- Add the tomato paste and cook for a couple minutes.
- Add carnivore mince to the dish and cook for 4-6 min or until 80% cooked.
- Add the tomatoes and rinse out the jar/cans with filtered water and add that to the pot also.
- Bring this to a slow simmer and cook for 2 hours, stir occasionally.
- Season with salt, pepper and your choice of sweetener (e.g. brown sugar or maple syrup) and set aside.
- In a small pot melt the butter on a low heat, at the same time heat your milk in small pot on low. Once the butter has slowly melted add your flour. This needs to cook for 5 minutes, make sure you are constantly stirring to avoid the flour burning.
- Slowly add the warm milk to the flour mix. The sauce will thicken quite fast so make sure you are stirring constantly to avoid lumps
- Once the sauce is a thick, creamy consistency remove from the heat, add nutmeg, parmesan and salt.
- Pre-heat your oven to 180c.
- In a large baking dish layer the lasagne starting with the meat sauce, pasta sheets, more meat sauce, then béchamel. Repeat until the meat sauces runs out. The last layer should be pasta then pour the remainder of the béchamel on the pasta and 2 cups of cheese of your choice (we love a tasty/mozzarella/parmesan combo).
- Bake the lasagne for 45 min or until golden brown and crispy around the edges.