Lasagne

Serves 8-10

2 brown onions, finely diced

350g mushrooms, finely sliced

3 garlic cloves, crushed

6 sprig thyme

1 sprig rosemary

1 red capsicum, diced

1 carrot, grated

1 zucchini, finely sliced

3 celery stalks, diced

100g tomato paste

6 ripe tomatoes, chopped

500g pork and veal mince

1kg beef mince

Salt and pepper to taste

4 fresh bay leaves

40ml olive oil 

1-2litres Stock or water 

1 packet lasagne sheets

Bechamel sauce

600ml milk

40g Flour

50g Butter

2 bay leaves

¾ tsp nutmeg, freshly grated

300g bocconcini, sliced

50g Parmesan cheese finely grated

Heat oil in a large saucepan then add onion, garlic, celery, capsicum and bay leaves and sauté until soft.  Add the mince meats. Cook, stirring to break down the meat and until any liquid that is released is cooked down, add the mushrooms.
 

Add the thyme, rosemary and tomato paste and a good pinch of salt. Add the carrot, tomatoes and stir. Add enough stock or water to cover and then simmer for about 1 hour until the meat is tender and plump and the liquid is reduced. Add the zucchini and season to taste.

Melt the butter in a saucepan then add the flour. Stir for 1 minute and slowly start adding the milk, a little at a time stirring constantly to avoid lumps. Simmer slowly for a few minutes until thickened. Add bay leaves, nutmeg and season with salt and pepper. Set aside

To assemble

Brush a large lasagne dish with a little oil. Spoon a little of the bechamel sauce on the base then a layer of lasagne sheets. Divide the mince into 4 and add a layer of mince, a thin layer of bechamel, top with lasagne sheets and repeat. Top the last layer with sliced bocconcini and grated parmesan. Bake in the oven  at 180 for about 1 hour until golden brown. Serve hot with a green salad.