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1 tbsp. olive oil 1 onion finely chopped 1 large carrot finely chopped 1 celery stick finely chopped 100g pork sausage meat 100g minced Taffety 1x 400g tin plum tomatoes 1x 680g passata Small bunch of basil 1 bay leaf Dried lasagne sheets 100g Parmesan grated Large knob of butter Salt and freshly ground black pepper
For the Béchamel sauce
45g butter 3 tbsp. plain flour 600ml milk Pinch of grated nutmeg
Pre heat oven to 200c/gas 6. Heat olive oil over a low heat in heavy based pan, add the vegetables. Sweat for 10 mins or until soft but not coloured. Add the sausage meat, increase heat and cook for 5mins approx untill browned, then add the taffetty and brown all over. Add the tomatoes and passata, along with bouquet garni of basil bay leaf and reserved celery leaves (to be removed after cooking) season well.
Cover and simmer for one hour, until sauce looks thick and rich, add a little water as necessary.
Make béchamel sauce by melting butter in a small pan, stir in flour until combined. Cook, stirring, on a low heat for a couple of minutes, then add the milk little by little whisking continuously to form a smooth paste. When all the milk has been added, turn up the heat and cook stirring until the sauce thickens. Grate a little nutmeg to taste. Set aside.
Finally butter an oven proof dish, spoon in layer of meat to cover bottom of dish cover with a layer of lasagne sheets, then a thin covering of béchamel sauce and a sprinkling of parmesan. Continue to build up layers, finishing with a generous layer of béchamel. Dot all over with butter then bake for 30mins until bubbling and nicely browned on top. Serve immediately.