8-10 sage leaves, chopped (or 1 tsp of dried sage)
1 sprig of rosemary, leaves removed and chopped (or 1 tsp of dried)
2 tsp of fennel seeds, crushed
1/2 tsp chilli flakes (optional)
2 tsp of cracked black pepper
1 500g carton of passata
1 tbsp of tomato purée
100ml water
100ml milk
Salt and pepper
Olive oil
For the cheese sauce:
500ml milk
50g butter
50g flour
Salt and pepper
100g grated parmesan
For assembly:
200g fresh lasagne sheets
100g grated parmesan
Directions
Add a tablespoon of olive oil to a large pot and place over medium to high heat. Add the pork mince and sausage meat and cook for 10 minutes until it is browned all over.
Turn down the heat and add in the garlic and onions. Mix them in with the mince and let it cook for 3 minutes. At this point, you can decant everything into a slow cooker if you wish!
Add the herbs, tomato purée, cracked black pepper, and fennel seeds. Follow this with your tomatoes, water, and milk. Pop the lid on, leaving it slightly ajar, and cook for an hour. In the slow cooker, you can leave it on low for 4-6 hours.
To make the cheese sauce, melt the butter a small saucepan and add the flour. Allow it to cook out for a few minutes, stirring all the time. Using a whisk, slowly add the milk. Allow the sauce to simmer gently for five minutes until thick. Season well with salt and pepper. Add the parmesan cheese and stir to combine.
In a lasagne dish, add a layer of the ragu followed by a layer of lasagne sheets, add a little béchamel sauce and continue to layer it up. On the last sheet of pasta, top with béchamel sauce and some extra parmesan.
Place the lasagne into a preheated oven at 180C for 45 minutes. Allow it to stand for 10 minutes before cutting and serving.
