Madison
Ingredients
Balsamella sauce
Method
1.Heat the oil in a pan over low-medium heat, add the onion, celery, carrot and garlic and cook for 5 minutes or until soft, but not coloured.
2.Add the beef and pork mince and cook until the meat changes colour.
3.Stir in the tomato paste, tomatoes and stock. Bring to the boil then reduce the heat, cover with a lid and simmer gently for 30 minutes.
4.Remove the lid, add the oregano and season with salt and pepper. Cook for a further 30 minutes or until all the liquid has evaporated and the mixture is dry. Set aside to cool.
5.To make the balsamella sauce, melt the butter in a pot over low-medium heat, add the flour and cook for 2-3 minutes.
6.Slowly whisk in the milk, a little at a time, and cook until it’s thick and smooth.
7.Cut the lasagna sheets into 8 x 15 x 15cm squares and cook in a large pot of boiling, salted for 2-3 minutes. Remove with a slotted spoon and transfer to a bowl of cold water. Transfer the pasta squares to damp tea towels to rest.
8.Preheat the oven to 180°C and grease an ovenproof baking dish with a little butter.
9.Place two heaped tablespoons of mixture into the centre of each pasta square, fold into a triangle than take the two ends and bring them to the middle to form a handkerchief shape.
10.Transfer to the baking dish, spoon over the balsamella sauce and sprinkle with mozzarella cheese.
11.Bake for 35 minutes or until golden brown.
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