One of the my family's most requested dishes for a weeknight. This is a grate way to feed a family and still have some leftovers for school or launch.
Cooking time 50min Prep time 30min servers 8
1 pack of Lily's pork and herb sausage 500g
2 large onion (red or wight)
4 cloves of garlic
2 tsp chili flakes
2 cans of 400ml chopped peeled tomatoes in juice
2 stalks of celery
2 large carrots
1 tbs tomato puree
1 glass of good red wine ( optional )
1 chicken stock cube
1L of milk
70g butter ( unsulted )
70g all purpose flour
250g cheddar or moralizer
300g of pasta sheets
2 tbs oil
Salt and pepper to taste
Tern on the oven and preheat to 180c / 356F.
Place a large hevey bottom pot on to a mediom heat. add in the oil and let it heat up. we whan it to be hot but not smoking. Take your bage of Lily's Homemade sausages and cerfuly squese out the meat in to the pot. once all the meat is in use a woodone spoon or spachuler and ter it around. we whant to fry the pork of till its braown and crispry. you may here poppoing and thats a good sine to tell you that the meet is ready. this will take a good ten minits. keep an eye on it and tern down the heat if it browning to fast.
In the mean time chop up the celary, onions, garlic, chili flakes and carots finaly or if you have a food procecer give them a quick chop and thow them all in. tern it on and let it do all the work for you . 45 seconds should be more than enufe.
At this pount the meat should be ready. tack out all the pork from the pot and drain of the fat. place the pork in a seprit bowl and set to one side making shore to leave some of the oil in the pot. Place in all the vegetable in and cook on a low heat for about 5 or 6 minits. once the vegtable and sweted of and the onions have become transusent add tomato past alwo to cook of for 2 minits mixing it all around till its darkend a bit. add all the pork back in and give it a good mix's.
Open the can of tormatos and pour them into the meat and veg. Fill up the empety can with water and pour that in. Add the chiken stock cube in. Tern the heat up to high. Bring it all to the boil and then then the heat down to a simmer. let it simmer for 30 minits. Stering occasionally after 15min add in the red wine and continue cooking.
In an second pot add in the butter. Let it melt down and then add in the flour. Using a wisk to mix it. Add in a small amount of the milk about 100ml and mix it well slowly add in more milk at a time till you have a nice thic and lump free wight source. at this pount let it cook on a low heat for 5 minits. dont leave this alown be there and ster it. We don't whan this to bern. so take you time.
Arfter 5 minits the flower should have cooked out. time to add in the cheese. Add in 150g or so of cheese into the source. Mix well and take the source of the heat. Your pork and tomato source hace been cooking for 50mins or so and should be flaverfull and thick.
Time assemble the Lasagna. Take your backing try and add a good big laddle full to the cove the bottom of the try. Add your first layer of pasta and then add a layer for your cheese sourcer and then red meat souce. Continue this proces till you have a nice full pan. the finle layer should be the cheese suarce but its fine if its mixed. Add the last of the cheese on top and place into the oven for 45 mins.
The Lasagna should be brown and bubbling on top with all the cheese melted and golden. Now its time to take it out of the oven and leave it to cool down this is about 20/ 30 minits. we whan it to be warmer than room temp.