Lasagne

Total Time: 2 hrs Preparation Time: 40 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 50 g pancetta, chopped
• 1 large onion, chopped
• 1 large carrot, grated
• 1 celery, chopped
• 125 g mushrooms, chopped
• 1 kg minced beef
• 600 g chopped canned tomatoes
• 250 ml red
• 250 ml beef stock
• 1 teaspoon dried oregano
• 3 tablespoons tomato paste
• 500 g english spinach
• 60 g butter
• 4 tablespoons plain flour
• 500 ml milk
• 200 g ricotta cheese
• 1 pinch of freshly grated nutmeg
• 50 g grated parmesan cheese
• 250 g fresh lasagna sheets
• 250 g fontina cheese, sliced
• 100 g grated parmesan cheese, extra

Recipe

• 1 heat the oil in a large frying pan. cook the garlic, panchetta and fresh vegetables for 5 minutes, stirring.
• 2 increase the heat, add the beef and brown. add the tomato, , stock, oregano and tomato paste.
• 3 bring to the boil, stirring, then simmer for 50 minutes. meanwhile steam the spinach to wilt; squeeze dry.
• 4 to make the sauce, melt the butter in a heavy-based saucepan and ook the flour to make a smooth paste. remove from the heat and slowly stir in the milk until smooth.
• 5 return to the heat and stir until the sauce boils and thikens. cook over low heat for a minute, then stir in the ricotta, nutmeg and parmesan and cook until melted. preheat the oven to 180c.
• 6 grease a lasagne dish. layer one-third of the meat sauce, then pasta sheets, then 185ml of cheese sauce. top with half the spinach and half the fontina. continue layering; top with extra parmesan. bake for 45 minutes.