RICH LASAGNE WITH WINTER GREENS

This lasagne is a bit of a labour of love, but well worth it. And for bonus points, it contains a good serve of greens. This recipe makes either one very large lasagne – I use an enamel lasagne tray that measures 25 x 38 x 7 cm (10 x 15 x 2¾ inches) – or two smaller ones. Please consider doubling the recipe and making two large or four small lasagnes.

THERE ARE FOUR STEPS TO THIS RECIPE

  1. Make a double batch of the Spicy, smoky beef ragu. This can (and should) be done a day or at least a few hours before you want to assemble and bake the lasagne. Allow for about 3 hours in the oven.
  2. Wilt the greens.
  3. Make the white sauce (allow about 20 minutes).
  4. Assemble and bake!

SERVES 8–10

For the ragu

Pop over to here and make a double quantity of that gorgeous, richly flavoured beef ragu.

For the greens

2 Tbsp olive oil

1 brown onion, diced

8 cups (about 450 g) mixed shredded greens (kale, English spinach and chard are all good)

A pinch of salt

A pinch of freshly ground black pepper

Heat the oil in a saucepan over medium–high heat. Cook the onion for about 5 minutes or until soft and translucent. Add the greens a few handfuls at a time, adding the salt and pepper as you go, and stirring so the greens wilt and allow room for more. Continue adding the greens and cook until they are just wilted. Set aside in the pan until assembly time.

For the white sauce

80 g (2¾ oz) butter

2/3 cup (100 g) plain flour

4 cups (1 litre) milk, warmed

A pinch of freshly grated nutmeg

½ cup (50 g) grated parmesan cheese

Melt the butter in a saucepan over medium heat. Once it’s bubbling, add the flour and cook for a few minutes, whisking all the time, until you have a thick paste. Add a ladleful of milk and whisk until smooth. Add a few more ladlefuls of milk, whisking until smooth. Continue until all of the milk has been incorporated. Cook, whisking often, for 5 minutes or until you have a smooth, thick sauce. Remove from the heat and whisk in the nutmeg and parmesan.

To assemble

350 g (12 oz) instant lasagne sheets

200 g (7 oz) mozzarella cheese, torn into small pieces

1 cup (100 g) grated parmesan cheese

Preheat the oven to 180°C (350°F).

Spread a third of the ragu over the base of a lasagne dish. Top with a layer of lasagne sheets, then a third of the white sauce and sprinkle with a third of the mozzarella and parmesan. Add half of the greens, then top with another third of the ragu. Top with some more lasagne sheets and another third of the white sauce and cheeses. Add the remaining greens and then the remaining ragu. Top with a final layer of lasagne sheets and the remaining white sauce.

Finish with the remaining cheeses and pop into the oven to cook for 40 minutes (or cover well and place in the fridge or freezer until needed).

NOTE

It’s important that the ragu is only reheated once after it’s cooked. If you’re making this as a helpful present, assemble the lasagne but don’t bake it – just include a note with the baking instructions.