Lasagne with Brancourts “Bechamel”
Lasagne with Brancourts “Bechamel”
Recipe / Brancourts
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp olive oil
- 750g good-quality beef sausages, casing removed, filling crumbled (or mince)
- 1 large onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tbsp thyme or 2 tsp rosemary (chopped fresh or dried)
- ½ cup wine
- 700mL tomato passata
- 500mL chicken or beef stock
- 1 bunch basil, plus extra to serve
- 6 lasagne sheets
- 2 cups shredded mozzarella
- 100g grated parmesan
Method
- Brancourts Cottage Cheese “Bechamel” 500g Brancourts Cottage Cheese 1 egg, lightly beaten: Heat olive oil in a large frying pan over medium-high heat.
- Cook the sausage, breaking up the lumps with a spoon, for 10-12 mins until browned.
- Caramelise the onion, stirring occasionally, for 5-6 mins.
- Add the garlic and rosemary and cook, stirring, until fragrant.
- Deglaze with the wine and cook for 1 min or until reduced.
- Add the passata, stock and ¾ of the basil. Bring to a simmer.
- Reduce the heat to medium-low and cook, uncovered, for 30-35 mins until sauce is reduced.
- Brancourts Cottage Cheese “Bechamel”: Combine the Brancourts Cottage Cheese and egg in a bowl and season with salt and pepper.
- Assembling the lasagne:
- Spoon 1⁄3 of the sausage mixture over the base of a 1.5L ovenproof dish.
- Top with 2 lasagne sheets, trimming to fit.
- Layer with “bechamel”, cheese, sausage, lasagne sheets and repeat.
- Bake for 45 mins or until golden and cooked through.
- Set aside for 10 mins to cool.
- Serve with a rocket and pear salad.
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