Pork

Three-meat three-cheese lasagne

Name: Three-meat, three-cheese lasagne recipe
Yield: 8
Ingredients: 2 tbs extra virgin olive oil; 1 tsp fennel seeds; 3 tsp dried oregano; 1 onion, finely chopped; 1 bunch flat-leaf parsley, stalks finely chopped, leaves picked, chopped; 3 garlic cloves, crushed; 500g pork and veal mince; 500g beef mince; 1/3 cup (90g) tomato paste; 1 cup (250ml) red wine; 100ml milk; 2 x 400g cans whole tomatoes; 250g coarsely grated mozzarella; 200g coarsely grated cheddar; 150g finely grated parmesan; 475g fresh lasagne sheets

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https://healthimprovements.info/recipes/three-meat-three-cheese-lasagne-recipe/4k6vu9dq — Three-meat, three-cheese lasagne

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by Anthony Puharich

Owner of Victor Churchill, butcher-in-chief at delicious.

Jul 25, 2018

Too much is never enough. For all the indecisive cooks, why have one when you can have six?

2 tbs extra virgin olive oil
1 tsp fennel seeds
3 tsp dried oregano
1 onion, finely chopped
1 bunch flat-leaf parsley, stalks finely chopped, leaves picked, chopped
3 garlic cloves, crushed
500g pork and veal mince
500g beef mince
1/3 cup (90g) tomato paste
1 cup (250ml) red wine
100ml milk
2 x 400g cans whole tomatoes
250g coarsely grated mozzarella
200g coarsely grated cheddar
150g finely grated parmesan
475g fresh lasagne sheets

Method

1.

Heat oil, fennel seeds and oregano in a large flameproof baking dish over medium-high heat. Add onion and parsley stalks, and cook, stirring occasionally, for 6 minutes or until softened. Add garlic and cook, stirring constantly, for 1 minute or until fragrant, then add the pork and veal mince and the beef mince, and cook, breaking up meat with a wooden spoon, for 5 minutes or until browned. Add tomato paste and cook, stirring occasionally, for 3 minutes to cook the paste. Add the wine, milk and tomatoes, breaking up tomatoes with a wooden spoon. Bring to a simmer, reduce heat to medium and cook, stirring occasionally, for 20 minutes or until reduced slightly. Remove from heat, transfer to a heatproof bowl and stand for 45 minutes to cool slightly.
2.

Preheat the oven to 180°C.
3.

Combine mozzarella, cheddar and parmesan in a bowl.
4.

Spread 1 cup of the meat sauce evenly across base of baking dish. Cover with a layer of lasagne sheets, one-third of remaining meat sauce, one-third parsley leaves and one-third cheese mixture. Repeat layering process with remaining ingredients, leaving out the final layer of cheese. Cover with a sheet of baking paper, then a sheet of foil and bake for 40 minutes or until lasagne sheets are tender when a knife is inserted in the centre. Increase oven to 250°C, uncover lasagne and scatter evenly with remaining one-third cheese mixture. Bake for a further 10-15 minutes or until golden and bubbling.