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Composition of Christie's Homemade Lasagna:

1. Provide 2 for carrots - chopped
2. Take 1 for onion - diced
3. Give 2 cloves of garlic - minced
4. Require 700 g beef mince
5. Require 300 g pork mince
6. Provide 400 ml red wine
7. Get 800 g for canned chopped tomatoes
8. Need 200 ml for beef stock
9. You need salt and pepper
10. Need Rosemary
11. Need 2 cups - all purpose flour
12. Require 4 - large eggs
13. Need 1 tsp for salt
14. Prepare 2 Tbs of water
15. Require 1 Tbs for white wine
16. Prepare 250 g ricotta
17. Take 300 g of freshly shredded mozzarella
18. Provide - Parmesan
19. Require for Olive oil

Christie's Homemade Lasagna start cooking:

1. This recipe takes a while to make. Top tip: the pasta can be made and rolled out 12 hours in advance. The ragu as well!
2. The picture depicted is one of 2 glass pans that this recipe makes. I tend to like to freeze one for another day (if I plan on freezing it, I will make it in a disposable tin dish!)
3. Make the pasta: add eggs, salt, and water into a bowl and beat until well combine.
4. On a clean work surface, place the flour in a mound and make a well in the centre. Add the egg mixture in the well and begin to carefully stir enough flour into the well to form a paste. From here knead the flour together to form a dough. If it is too dry, add a few drops of white wine (or water, your call!) until its moist enough (you don’t want it sticky, just firm). Knead for about 8 minutes until the dough is smooth and elastic.
5. Put the dough in a bowl and cover with a sheet of elastic wrap. Let is sit for an hour.
6. While you are waiting for this to be ready to roll, make the ragu: Heat up some olive oil in a large sauce pan. Add chopped carrots, onions, and garlic cloves. Sauté until they begin to sweat, about 10minutes. Careful not to burn them.
7. Add the beef and pork mince, separating the meat gently with a fork. Brown the meat. When the liquid around the meat has evaporated, add about 400ml of red wine and let it cook and 45 minutes.
8. Add the tomatoes and stock after the wine has evaporated. Simmer for another 2 hours, letting the flavours mix together. Add some salt and pepper to taste if you’d like.
9. While this is happening, roll out the pasta into thin lasagna sheets: I like to split the dough into a few segments to do this to make it a bit more manageable (maybe 8). Use a rolling pin to get the pasta as thin as possible. Be sure to flour your rolling surface as to not let the dough stick. Cut the sheets the same size as the glass pan you will be baking this lasagna in.
10. If you are using hard store-bought pasta sheets instead, boil these in water for 3 minutes.
11. Now assemble the lasagna! Place some ragu on the bottom of the pan, followed by a layer of pasta sheets, then a layer of ricotta, some shredded mozzarella and a sprinkle of Parmesan. Follow this with another layer of ragu, and then another layer of pasta sheets. Repeat the ricotta, mozz, parm, ragu, pasta sheets until you reach the top of your glass baking dish. The top most layer should be a layer of pasta covered in the cheese mixture.
12. Cover with tinfoil (careful not to let it touch the surface of the lasagna!) and cook for 25minutes. Take the tin foil off and cook for another 10-15, or until the cheese has melted and browned a bit.
13. Enjoy!

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