A simple bolognese sauce, and grilling rather than oven-baking, makes this lasagne quick enough for any night of the week.
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Heat 1 tbsp oil in a large shallow casserole dish or ovenproof sauté pan over a high heat. Fry the soffritto mix for 4-5 minutes until softened, then push to one side and add the remaining 1 tbsp oil. Add the mince, season and fry for 4-5 minutes, breaking up the mince and stirring regularly until cooked through, ensuring the juices run clear and there are no pink bits. Add the passata and simmer for 8-10 minutes until the mince is coated in a thick sauce.
Meanwhile, make a white sauce. In a small saucepan, heat the butter until foaming, then stir in the flour and cook for 2 minutes. Add the milk a little at a time, stirring to combine to a smooth sauce after each addition. Once all the milk has been added, simmer the sauce for 2-3 minutes, stirring regularly, then take off the heat. Season and stir in the nutmeg, if using, and most of the cheese.
Preheat the grill to high. Halve the lasagne sheets widthways and nestle into the beef sauce. Simmer for 5 minutes, gently stirring the pasta halfway to ensure even cooking. Spoon over the white sauce, scatter with the reserved cheese and basil, and grill (not too close to the grill) for 4-5 minutes until golden and bubbling. Stand for 2-3 minutes before serving.
For extra richness, pour in 150ml red wine after frying the beef, let it bubble until almost reduced, then add the passata.
For a weekend treat, pour a glass of Villa Cafaggio Chianti Classico, Tuscany, Italy (75cl) – an elegant red wine with spicy clove notes.
Typical values per serving when made using specific products in recipe
Energy | 2,313kJ/ 533kcals |
|---|---|
Fat | 24g |
Saturated Fat | 11g |
Carbohydrates | 34g |
Sugars | 11g |
Fibre | 9.3g |
Protein | 46g |
Salt | 0.75g |
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