This is a rather simple recipe for a fairly traditional lasagne. If I may say so myself, it is quite scrumptious. I must admit, missing from the above ingredients photo is the nutmeg, sugar and parmesan cheese.
Serves about 8
Peel and finely slice the brown onion, and wash and finely slice the 2 celery sticks. Put them in the pan (I use an electric frypan) with a good splash of olive oil. Peel 3-4 cloves of garlic, depending on the size, and using a garlic crusher, add them to the pan, along with a pinch of ground nutmeg. Turn the pan onto a low-medium heat, and cook for 3-4 minutes until the onion starts to brown and the celery softens. Then add 500g of pork mince and 500g of veal mince and turn the pan up to a medium heat. Cook for about 10 minutes, until the meat has browned, stirring every minute or so.
While the meat is browning, peel 2 carrots and wash 1 zucchini. Grate them coarsely on a box grater. Once the meat is fully cooked, add the vegetables to the pan, along with one jar of passata and a 400g tin of chopped tomatoes. Fill the empty passata jar about with about a cup of water, put the lid back on and give it a good shake, then tip the tomatoey water into the pan. This makes sure there’s not waste! Give all your ingredients a good stir. Add the leaves from 2 sprigs of thyme, finely chopped fresh basil leaves and a good pinch of dried oregano. Season to taste with salt and pepper (I don’t use any salt, as I believe there is enough in the tomatoes), then pop the lid on the pan, and turn it down to a low heat to keep warm.
Pre-heat your oven to 190°C/375°F/ gas mark 5. For the white sauce, place a 500g tub of ricotta cheese into a bowl, along with a 200g tub of sour lite cream, 100g of fresh mozzarella cheese, diced. Mix the cheese mixture together with a spoon, then add a good splash of milk in order to loosen the mix.
Assembly time! Use a large, high-sided roasting pan. Put about 6-7 ladles of the meat sauce on the bottom of the pan in order to cover it, then a few spoonfuls of the white sauce, spreading the white sauce out slightly. Cover with dried lasagne sheets. Follow this process for another 2-3 layers, depending on the size of your pan/how much meat sauce you use each time. Making sure you have at least a third of the white sauce left for the top layer, put the white sauce directly onto the lasagne sheet, then add another 100g of sliced fresh mozzarella cheese and a few good handfuls of parmesan cheese. Place your lasagne on the middle shelf of the oven for 35-40 minutes. Serve immediately (but it also makes delicious leftovers for lunch the next day).