Scotch Beef and Selected Pork Lasagne

Everyone considers lasagne a simple meal, but actually it takes time to make a really tasty dish. This recipe combines the traditional Italian, by the inclusion of milk, which gives a wonderful mellow rather than acidy tomato flavour, and the not so traditional Scottish with the use of a sharp cheddar.
 

Kenny Logan’s Scotch Beef and Specially Selected Pork Lasagne
(Serves 6)

For more information about this recipe and others visit Feel Good About Meat online

Lasagne: with Scotch beef and specially selected pork

What do I do?
Heat the oil in a heavy cast-iron casserole and add the onion, celery, carrot and garlic. Cook gently for 5 minutes until the vegetables begin to soften.

Add the beef, pork and a good pinch of salt. Turn up the heat a little and brown the meat for a couple of minutes.

Add the wine and let it bubble until it has reduced down, cooking off the alcohol.

Add the milk to the pan, along with the oregano, bay leaves and a good grind of pepper and simmer until the milk is incorporated – about 5 minutes.

Chop the tomatoes roughly in the can using a sharp knife and slicing it down within the can. Tip the tomatoes into the pan and add ½ can water, the purée and sugar. Bring to the boil then reduce the heat and simmer, uncovered, very gently for 2 hours.

Pre-heat the oven to 200°C.

Make the white sauce by melting the butter and flour together to form a smooth paste in a pan, then pour in the warm milk. Whisking all the time, bring gently to a simmer and a glossy smooth sauce. Remove the pan from the heat and beat in the cheese.

Layer the white sauce, meat sauce and pasta in an ovenproof baking dish until it is used up, finishing with a white layer.

Place the baking dish on a tray and place in the oven for 30-40 minutes until the lasagne is golden and bubbling all over.

Allow to settle for 5 minutes before serving with a crisp well dressed salad.

Aga cooking
2, 3 and 4 oven Aga: Cook the vegetables and meat on the hotplates. Simmer the meat sauce in the simmering oven for 2 hours.

Bake the completed lasagne on the grid shelf placed on the floor of the roasting oven for about 30 minutes until golden and bubbling.

Tip
3 and 4 oven Aga owners can also cook the completed lasagne in the middle of the baking oven for about 40 minutes.