Italian

Mac 'n' cheese lasagne

Name: Mac 'n' cheese lasagne recipe
Yield: 8
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil; 1 fennel bulb, finely chopped; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 4 bay leaves (preferably fresh); ½ bunch thyme, leaves picked; 120g tomato paste; 2 tsp smoked paprika; 1kg pork and veal mince; ½ cup (125ml) red wine; 400g can chopped tomatoes; 400g can cherry tomatoes; 1 cup (250ml) Beef Style Liquid Stock; 70g unsalted butter; 1/3 cup (50g) plain flour; 3 cups (750ml) milk; 200g coarsely grated mozzarella; 150g coarsely grated cheddar; 500g rigatoni pasta, cooked to packet instructions, drained, refreshed; Basil leaves, to serve

3 ratings

https://healthimprovements.info/recipes/mac-n-cheese-lasagne/zu1i9h5g — Mac 'n' cheese lasagne

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by Phoebe Wood

Jun 17, 2019

“Two favourites meet here for the best of
both worlds. If you’re planning ahead, make the meat sauce the day before” - Phoebe Wood.

2 tbs extra virgin olive oil
1 fennel bulb, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
4 bay leaves (preferably fresh)
½ bunch thyme, leaves picked
120g tomato paste
2 tsp smoked paprika
1kg pork and veal mince
½ cup (125ml) red wine
400g can chopped tomatoes
400g can cherry tomatoes
1 cup (250ml) Massel Beef Style Liquid Stock
70g unsalted butter
1/3 cup (50g) plain flour
3 cups (750ml) milk
200g coarsely grated mozzarella
150g coarsely grated cheddar
500g rigatoni pasta, cooked to packet instructions, drained, refreshed
Basil leaves, to serve

Method

1.

Heat oil in a saucepan over medium heat. Add fennel, onion and ½ tsp salt flakes and cook, stirring regularly, for 5-6 minutes until softened. Add garlic and cook, stirring, for 2 minutes or until softened. Add bay leaves, thyme, tomato paste, paprika and mince, increase heat to high and cook, breaking up mince with a spoon, for 10 minutes or until meat is browned all over. Add wine and simmer for 5 minutes or until reduced by half. Add tomatoes and stock and season. Simmer for 1 hour 30 minutes or until thickened and reduced.
2.

Preheat oven to 200°C. Melt butter in a second saucepan over low heat. Add flour and cook, stirring constantly, for 1 minute, then add milk, ¼ cup at a time, and stir until smooth. Simmer for 5 minutes or until the consistency of thickened cream. Stir in the cheeses and rigatoni, then season.
3.

Spread half pasta mixture in a 20cm x 32cm x 7cm baking dish. Top with mince mixture, then remaining pasta. Bake for 40 minutes or until golden and bubbling. Serve topped with basil.