Heritage Breed Lasagne

This lasagne combines beef and pork mince in a rich tomato-based ragù, layered with tender lasagne sheets and creamy béchamel sauce. Topped with mozzarella and parmesan, it’s baked until golden and bubbling. With a balance of savoury meat, silky sauce, and melted cheese, it’s a comforting and hearty meal, perfect for any occasion.

INGREDIENTS

Ingredients:

For the Meat Sauce:

2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
500g Native Breed beef mince
250g Rare Breed pork mince
1 large carrot, grated
2 celery sticks, finely chopped
2 tbsp tomato purée
800g chopped tomatoes (2 cans)
125ml red wine (optional)
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
Salt and pepper to taste

For the Béchamel Sauce:

50g butter
50g plain flour
600ml whole milk
Pinch of nutmeg (optional)
Salt and pepper to taste

For Assembly:

250g dried lasagne sheets
150g mozzarella, shredded
50g Parmesan, grated

METHOD

Make the Meat Sauce:

Heat olive oil in a large pan over medium heat.
Add chopped onion, garlic, carrot, and celery, and cook until soft (about 5 minutes).
Add the beef and pork mince. Brown the meat, breaking it up with a wooden spoon as it cooks.
Stir in the tomato purée and cook for another 2 minutes.
Add the chopped tomatoes, red wine (if using), oregano, basil, bay leaf, and seasoning.
Bring to a simmer, cover, and let it cook on low for 30-40 minutes, stirring occasionally. Remove the bay leaf when done.

2. Make the Béchamel Sauce:

Melt the butter in a saucepan over medium heat.
Add the flour and stir continuously for about 2 minutes to create a roux.
Gradually whisk in the milk, ensuring there are no lumps.
Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
Season with salt, pepper, and a pinch of nutmeg (if using). Set aside.

3. Preheat the Oven:

Preheat your oven to 190°C (fan 170°C/gas mark 5).

4. Assemble the Lasagne:

Spread a thin layer of the meat sauce at the bottom of a deep lasagne dish.
Place a layer of lasagne sheets on top, breaking them to fit as needed.
Add a layer of the meat sauce, followed by a layer of béchamel sauce.
Repeat the layers, finishing with a final layer of béchamel sauce.
Sprinkle the mozzarella and Parmesan evenly over the top.

5. Bake the Lasagne:

Bake in the preheated oven for 35-40 minutes until the top is golden and bubbling.
Allow it to rest for 10 minutes before serving.

Shop for Ingredients

Rare Breed Pork – Mince – 500g

£6.50

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Native Breed Beef Mince – 500g

£7.50

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Making the Ragù in a Ninja Foodi

Using the Air Fryer to Brown the Mince:

Select the Air Crisp function on the Ninja Foodi, set the temperature to 200°C, and preheat for a few minutes.
Add the beef and pork mince directly to the pot, breaking it up into smaller pieces. Air fry for 8-10 minutes, stirring halfway through, until the mince is browned and slightly crispy. You can remove excess fat using a spoon if needed.
Once browned, remove the mince and set it aside.
Sauté Vegetables: Add the chopped onions, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional minute.
Return the browned mince to the pot and stir to combine.
Deglaze and Add Ingredients: If using red wine, pour it in now and let it simmer for 2-3 minutes to reduce slightly. Add the chopped tomatoes, tomato purée, oregano, basil, bay leaves, and stock. Season with salt and pepper and stir everything together.
Pressure Cook: Close the pressure lid and set the valve to the Seal position. Select the Pressure Cook function on high and set the timer for 15 minutes. This will allow the flavours to meld quickly and tenderise the meat.
Natural Release: After the cooking time is complete, let the pressure release naturally for 10 minutes, then do a quick release to vent any remaining steam. Open the lid carefully.
Simmer (Optional): If the ragù is too thin, you can switch back to the Sear/Sauté function on low and let it simmer for a few minutes to thicken up to your desired consistency. Adjust seasoning if needed.

Sides

Garlic Bread
The crispy, buttery garlic bread is a classic pairing with lasagne. The crunchy exterior and soft, garlicky interior are perfect for soaking up extra sauce.
Green Salad
A light, fresh salad cuts through the richness of the lasagne. A simple mix of fresh greens like rocket, spinach, and lettuce with a tangy vinaigrette of olive oil, balsamic vinegar, and Dijon mustard balances the dish. You could add some shaved parmesan or cherry tomatoes for extra texture.
Roasted Vegetables
Roasted vegetables such as courgettes, aubergines, bell peppers, or even butternut squash complement lasagne nicely. Their slightly caramelised flavours add a wonderful contrast to the creamy and savoury lasagne layers.
Grilled Asparagus
Tender, lightly charred asparagus brings a bit of earthiness and freshness, and it’s a great seasonal side.
Bruschetta
A simple tomato, basil, and olive oil bruschetta on crispy bread offers a fresh, bright contrast to the deep flavours of lasagne.
Sautéed Spinach with Garlic
Sautéed spinach with a hint of garlic provides a nutritious and slightly bitter side, helping to balance the richness of the dish.
Caprese Salad
A classic Italian salad made with slices of ripe tomatoes, fresh mozzarella, and basil drizzled with olive oil and balsamic glaze brings a fresh, summery match to lasagne.

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Grid Iron Gourmet

Preparation Time: 30-40 minutes (including chopping and preparing the sauces)

Cooking Time: 1 hour to 1 hour 10 minutes (includes sauce simmering and baking time)

Hot Tips

Resting Time: Always let the lasagne rest for 10-15 minutes after baking. This allows the layers to settle, making it easier to slice and serve.
Béchamel Consistency: If your béchamel seems too thick, you can thin it out with a little extra milk.
Extra Flavour: Adding a parmesan rind to the ragù while it simmers infuses even more flavour into the sauce.
Browning the mince: Brown the mince in a very hot oven or air fryer prior to adding to the sauce.

Pairings

Wine
A good red wine with medium to full body complements lasagne’s rich flavours:
- Chianti: A dry, Italian red wine with vibrant acidity, perfect for cutting through the meat and cheese layers.
- Barolo: For a bolder option, Barolo’s deep fruit and tannin structure works well with the hearty beef and pork ragù.
- Montepulciano d'Abruzzo: A more affordable option, offering ripe, juicy berry flavours and mild tannins.
Beer
If you prefer beer, there are some fantastic options to pair with lasagne:
- Amber Ale: The maltiness of amber ale complements the meatiness of the lasagne.
- Stout or Porter: The roasted notes of these darker beers pair well with the richness of the cheese and béchamel.
Non-Alcoholic Options
- Sparkling Water with Lemon: The bubbles and citrus will cleanse your palate between bites.
- Iced Tea: A fresh, unsweetened iced tea with a splash of lemon works well to refresh the palate.
- Pomegranate Juice: Its slight tartness pairs beautifully with the richness of the lasagne.

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