-
Heat olive oil in a medium heavy based saucepan to medium heat.
-
Add onion, carrot and celery and sauté until softened but not colored. Add garlic and sauté for a further minute.
-
Add beef mince and sausage meat, increase heat to medium-high and sauté until moisture evaporates and meat is browned - ensuring all meat is broken up into small pieces with wooden spoon.
-
Add white wine and reduce to a third.
-
Add tomato paste and cook for 1 minute.
-
Add tomato passata, bay leaves, salt and pepper to taste. Bring to the boil and lower heat to a simmer. Simmer for one hour, adding water if necessary.
-
Preheat oven to 400°F.
-
Meanwhile, to make the béchamel cheese sauce, melt the butter in a medium heavy based saucepan over medium heat. Add the flour and whisk to make a smooth paste. Cook until very lightly colored and sandy in texture.
-
Add the milk very slowly, whisking constantly until a smooth consistency is achieved.
-
Bring to the boil and simmer, stirring constantly, for 2 minutes. Set aside, stirring occasionally to prevent a skin forming (or place a sheet of clingfilm over the surface).
-
To assemble the lasagna, grease a lasagna tray with olive oil. Place a small ladle of the bolognese at the base of the tray and place sheets of pasta down to cover the base and top with a ladle of bolognese followed by a drizzle of the béchamel sauce and a sprinkle of mozzarella and parmesan.
-
Repeat previous step 3 times, finishing with a layer of béchamel and cheese.
-
Cover the tray with aluminium foil and cook for 20 minutes.
-
Remove foil and cook for a further 10 minutes or until cooked through. Test if cooked by pricking with a fork.
-
Serve, garnished with chopped parsley.
-
Hint: For perfect lasagna, make sure dry lasagna sheets are completely covered with meat sauce. Important to retain a high level of moisture.
