Vincisgrassi lasagne

Serves: 8  |  Preparation time: 20 mins  |  Cooking time: 45 mins


400g Tasman beef mince
100g Tasman pork mince
50g Tasman chicken livers
50g Tasman chicken giblets
1 tbsp olive oil 
50g chopped onion
50g chopped carrots
50g chopped celery
1 garlic clove
Bay leaves
1 glass of dry red wine
500g peeled tomato
1 tsp tomato paste
250g egg lasagne sheets 
Butter to grease, plus extra
100g parmesan, crumbled
250g Italian mozzarella cheese, crumbled

Béchamel Sauce:

60g butter 
60 g plain flour
Pinch of ground nutmeg
1 litre milk, warm


  1. Heat the olive oil in a frying pan over medium heat. Add the onion, carrot, celery, garlic. Add the bay leaves and gently fry until the vegetables are golden brown.
  2. Add the beef, pork, liver, and giblets, and cook until it starts to stick to the pan. Add the wine, allowing it to evaporate completely.
  3. Add the tomato, tomato paste and 1 cup of water and simmer for 1 hour.
  4. Meanwhile, to make the béchamel sauce, prepare a roux by melting the butter in a small saucepan. Add the flour and nutmeg. Cook for few minutes. Add the roux to the warm milk, whisking very quickly. Bring to the boil and cook for 10 minutes, stirring with a wooden spoon. If too thick, add cold milk and whisk gently.
  5. Blanch the lasagne sheets in boiling water for 5 minutes, strain, then place on a clean cloth to dry.
  6. Grease a 30 cm x 45 cm baking try with the butter. Spread 1 ladle of béchamel on the base and arrange the lasagne sheets to cover the bottom of the tray. Add a layer of bolognese and béchamel (the béchamel should be half the quantity of the bolognese), and sprinkle with parmesan and mozzarella. Repeat with remaining ingredients (aim for no more than 4 layers). Sprinkle with parmesan cheese and extra butter.
  7. Bake in a preheated oven at 200°C (180°C fan-forced) for 30 minutes.

Note: A traditional dish from Macerata based on another Italian classic, lasagne.

Results may vary.