The Ultimate Truffle Lasagne
Ingredients:
- 75g pancetta
- 500g beef mince
- 1 onion, finely diced
- 1 large carrot, finely diced
- 2 sticks celery, finely diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 250 ml water
- 75g butter
- 10 sage leaves, finely chopped
- 75g plain flour
- 750ml whole milk
- 75g stilton
- 300g fresh lasagne sheets
- 200g mozzarella, sliced
- Parsley, chopped
Directions:
- Set a large, heavy-bottomed pan over medium heat and add the pancetta along with 1 tbsp of olive oil. Allow the pancetta to render and start to crisp up for 5 minutes, then add the beef mince. Season with salt and pepper and allow to cook for 10 minutes, stirring regularly to break up the mince.
- After 10 minutes, remove the beef from the pan and add 2 tbsps of olive oil and the vegetables. Season the vegetables and sweat down for 15 minutes before adding the tomato paste and stirring through. Return the beef to the pan and pour in 1 bottle of truffle pasta sauce then fill the bottle with water and tip that in too. Let cook for 20 minutes while you crack on with the bechamel.
- For the bechamel, add the butter to a pan set over medium heat. When melted add the sage leaves and let cook for 30 minutes before adding the flour and stirring through. Cook the flour for a couple of minutes, stirring regularly before beginning to gradually add the milk, stirring to remove any lumps before adding the next lot. When you have used all the milk, crumble in the stilton and let cook for a few minutes to thicken up. Stir through 1 tbsp of truffle oil then set aside.
- To assemble the lasagne grab a 21x21cm oven-proof dish and begin to layer the lasagne. Start with the beef, then the pasta sheets, then the bechamel and repeat. Halfway through add half of the mozzarella and finish with the other half on top along with some fresh parsley.
- Place in an oven set to 180c for 25 minutes then allow to cool for 5 minutes before serving.
ULTIMATE Truffle Lasagne 😍🔥 View Recipe Videos
- 75g pancetta
- 500g beef mince
- 1 onion, finely diced
- 1 large carrot, finely diced
- 2 sticks celery, finely diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 250 ml water
- 75g butter
- 10 sage leaves, finely chopped
- 75g plain flour
- 750ml whole milk
- 75g stilton
- 300g fresh lasagne sheets
- 200g mozzarella, sliced
- Parsley, chopped
Directions:
- Set a large, heavy-bottomed pan over medium heat and add the pancetta along with 1 tbsp of olive oil. Allow the pancetta to render and start to crisp up for 5 minutes, then add the beef mince. Season with salt and pepper and allow to cook for 10 minutes, stirring regularly to break up the mince.
- After 10 minutes, remove the beef from the pan and add 2 tbsps of olive oil and the vegetables. Season the vegetables and sweat down for 15 minutes before adding the tomato paste and stirring through. Return the beef to the pan and pour in 1 bottle of truffle pasta sauce then fill the bottle with water and tip that in too. Let cook for 20 minutes while you crack on with the bechamel.
- For the bechamel, add the butter to a pan set over medium heat. When melted add the sage leaves and let cook for 30 minutes before adding the flour and stirring through. Cook the flour for a couple of minutes, stirring regularly before beginning to gradually add the milk, stirring to remove any lumps before adding the next lot. When you have used all the milk, crumble in the stilton and let cook for a few minutes to thicken up. Stir through 1 tbsp of truffle oil then set aside.
- To assemble the lasagne grab a 21x21cm oven-proof dish and begin to layer the lasagne. Start with the beef, then the pasta sheets, then the bechamel and repeat. Halfway through add half of the mozzarella and finish with the other half on top along with some fresh parsley.
- Place in an oven set to 180c for 25 minutes then allow to cool for 5 minutes before serving.
