Another wonderful recipe found on

LASAGNA
by Sorted
An Italian classic, a family favourite and a real crowd pleaser. This version
ticks all the right boxes at every level... the white sauce, the pasta and
layers and of course the meat!

INGREDIENTS
Bolognaise
1 large white onion
1 carrot
2 sticks of celery
4 cloves of garlic
2 bay leaves
500 g beef mince
500 g pork mince
200 ml red wine
100 ml milk
400 g tinned tomatoes
1 tbsp dried oregano
1 tbsp tomato pure

White Sauce
50 g butter
50 g plain flour
500 ml milk
1 pinch of nutmeg
50 g mozzarella
50 g ricotta
50 g Parmesan
50 g cheddar

Construction

400 g fresh spinach

2 courgettes
12 fresh lasagna sheets
20 g Parmesan
1 bunch of fresh basil

STEP-BY-STEP-GUIDE
START THE BOLOGNAISE
Peel and finely dice the onion, carrot, celery and garlic. Fry in the olive oil
over a medium heat with the bay leaves for at least 5 minutes with a lid on
the pan to soften them. Add the minced meat to the sweated vegetables
and break up with a spoon as it cooks over a high heat.
FINISH THE BOLOGNAISE
Splash in the wine, milk, tinned tomatoes and then half fill the empty tin
with water and add that too (200ml). Heat to a gentle simmer, then lower
the temperature, put on a lid and cook very slowly for 3 hours, stirring
occasionally and topping up with a little more water if it dries out.
CHEESE SAUCE
Melt the butter in a saucepan and stir in the flour to form a paste. Pour in
the milk, a little at a time, stirring continually and only adding more milk
when the last has been incorporated and you have a smooth sauce again.
Bubble very gently for 2 minutes once all the milk is in, then season well
with salt, pepper, grated nutmeg and stir in all 4 types of cheese.
SPINACH
Wash the spinach, then add to a huge hot saucepan with a pinch of salt
and pepper. Use tongs to keep the leaves moving until they have wilted
right down. Drain into a colander and squeeze out excess water.
COURGETTE
Chop the courgette into a fairly small dice. Fry in a shot of olive oil in a hot
frying pan with a pinch of salt and pepper to gain some good colour and
soften. Toss the courgette and spinach together.

LAYER
Place a layer of the meat sauce into the base of a deep ovenproof dish.
Cover with fresh pasta sheets, then pour over a layer of the cheese sauce
before scattering over some of the spinach and courgette mixture. Repeat
with more meat, pasta, white sauce and spinach 3 more times before
finishing with cheese sauce and an extra grating of Parmesan.
BAKE
Bake in the oven for 20-25 minutes until the top is golden, a little crispy
around the edges and piping hot throughout. Leave to rest for 10 minutes
before serving. Serves 6.