This is our classic pork and veal lasagne; lighter than the beef version and inspired by Grossi Florentino in Melbourne. We saute onion, celery, carrot and garlic in olive oil, brown the mince and add beef stock, tomatoes, thyme and bay. The béchamel is an onion, clove, nutmeg and bay infused milk, butter and flour sauce.
We layer pasta sheets with the sauces and cheese, finishing with grated parmesan.
To cook: Cook from frozen. Preheat oven to 180 degrees. Bake for around 35-45 minutes until bubbling and golden.