Serves 4
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
750g pork and beef mince
1 small onion, finely chopped
1 garlic clove, crushed
1 tbsp dried mixed herbs
50 g breadcrumbs
1 egg, beaten
3 - 5tbsp whole milk
Sea salt and black pepper
For the sauce
1 tbsp tomato puree
400g chopped tomatoes
1tbsp dried mixed herbs
1 beef stock cube, crumbled
1tbsp corn flour
Water
6 - 8 sheets of lasagne
For the sauce:
50 g butter
50 g plain flour
450 ml semi skimmed milk
100 g Cheddar cheese, grated
Oil for frying
Make the meat balls: In a bowl, mix together the mince, onion, garlic, herbs, breadcrumbs and milk. Blend and shape into small balls. Chill on a tray.
Make the tomato sauce: Place the puree, chopped tomatoes, herbs and crumbled stock cube in a saucepan and add a can full of water. Season and bubble away for 5 minutes. Meanwhile, mix the cornflour with a little water. Blend and pour into the sauce and cook until thickened.
Melt the butter in another saucepan and add the flour, mix well and cook for a minute, before adding the milk. Beat over a medium heat until thickened and then add the cheese. Stir until melted. Season well to taste.
Now, heat the oil in a frying pan and sizzle the meatballs for 5 minutes until golden. Wobble the pan around and then reduce the heat as you layer up the lasagne.
Preheat the oven to 180 C, 160C Fan, Gas 6.
Spoon a little tomato sauce over the base of a medium sized dish. Cover with dry lasagne. Spoon more tomato sauce over. Top with more pasta. Repeat once more. Now break 2 sheets of pasta into small pieces. Spoon the tomato sauce over the top layer of lasagne and scatter over the meat balls. Dot the pasta shards around and spoon the cheese sauce over the pasta in blobs. Bake in the oven for 30- 45 minutes or until golden and sizzling.