Lasagna

Method

1. 1Put the carrots and celery into the robot coupe and blitz for a couple of seconds until they are the consistency of grated veg.
2. 2Sauté the diced onions and the garlic in a thick-bottomed pan on a medium flame until translucent.
3. 3Add the mince and cook out until browned and any moisture has reduced.
4. 4Add the tomato puree and stir. Deglaze the pan with the red wine then add all of the other ingredients.
5. 5Turn the flame to its lowest setting and simmer for at least 1 hour.
6. 6Taste and season the dish with salt and pepper.
7. 7Add parsley just before assembly.
8. 8For the béchamel sauce melt the butter in a thick-bottomed pan then whisk in the flour, cook out for a further minute.
9. 9Simmer the milk in a thick-bottomed pan.
10. 10Add the milk to the butter flour mix one ladle at a time whilst continually whisking until all the milk is added. Finish with a seasoning of salt, white pepper and nutmeg.
11. 11While both sauces are hot assemble the lasagne in a combi tray. Bolognaise sauce first, followed by a layer of dried lasagne sheets. Next a layer of bolognaise with béchamel over the top then another layer of lasagne. Repeat 2 more times.
12. 12On the top do a thin layer of bolognaise and béchamel, mix them together and finish with a layer of grated parmesan. Leave on the bench until the pasta has softened, test with a knife.
13. 13Bake on 160°c for 25-30 mins.