Cheesy Weber Q Beef & Pork Lasagna
Delicious layers of pasta, cheesy bechamel sauce, and a beef and pork bolognese, what more can you ask for with this Cheesy Weber Q Beef & Pork Lasagna.
Equipment
- Weber Q Convection Tray
- Weber Q Trivet
- 31 x 26 x 6.5 cm Aluminium Foil Tray
Ingredients
Ingredients
- 375g g Fresh Lasagne Sheets 8 Sheets
- ¾ cup Grated Mozzarella
- ¼ cup Grated Parmesan
Bolognese Sauce
- 2 tsp Olive Oil For Frying
- 2 medium Onions
- 2 Garlic Cloves
- 500 g Beef Mince
- 500 g Pork Mince
- 820 g Tomato Puree 2 x 410g tins
- 1 cup Beef Stock
- 1 tsp Dried Mixed Italian Herbs
- Sea Salt to taste
- Cracked Black Pepper to taste
Bechamel Sauce
- 1 batch Cheese Sauce Recipe Add 1 extra cup of milk and 2 extra tablespoons of cornflour (Click Here For Full Recipe)
Instructions
Making the Bolognese Sauce
- Finey chop onions and garlic cloves.
- Heat oil in the frying pan, add the onion and garlic, cook over a high heat until soft, approx 3 minutes.
- Add the beef and pork mince and brown, while breaking up the mince with the back of the wooden spoon.
- Once the mince is brown, add the tomato puree, beef stock, dried italian herbs. Then salt and pepper to taste.
- Bring to the boil while stiring, then turn heat down to low and simmer for 20 minutes.
- Then set aside.
Making the Bechamel Sauce
- See Recipe for full instructions Add 1 extra cup of milk. Refer to notes for further information
Assembling the Weber Q Beef and Pork Lasagna
- Lightly coat your tray in olive oil, then place a thin layer of the bolognse sauce on the botton.
- Place a layer of lasagne sheets on top, then a ¼ of the bechamel sauce, followed by a ⅓ of the bolognese sauce. Then repeat, finishing off with the bechamel sauce on top.
- Sprinkle grated mozzarella and parmesan cheese over the top, then cover with aluminium foil, making sure the shiny side of the foil is down.
Cooking
- Place a convection tray and trivet in the centre of the Weber Q. Turn on high and preheat for 10 minutes.
- Place the lasagne on the trivet, turn down to medium heat and cook the lasagne for 40 minutes at 200°C
- Carefully remove the aluminium foil, then further cook for 30 minutes or until the top is golden brown.
- Remove from the weber and let the lasagne rest for 10 to 15 minutes before cutting and serving.
- Ganish with finely chopped pasley (optional)
Notes
Bechamel Sauce Notes:
This is a really thick bechamel sauce, if you do not want it really thick you can add extra milk or only 4 tablespoons of cornflour.
Serving Size:
This will serve between 4 to 6 people depending on what your serve with it.
