Time: 2 hours + 30 minutes (+ 30 minutes rest)

Serves: 10

Ragu

1 brown onion, finely diced

2 carrot, peeled & finely diced

1 celery stalk, finely diced

3 garlic cloves, thinly sliced

500gm beef mince

500gm pork mince

120gm tomato paste

2 tbl sp dr oregano

1 tbl sp gr cinnamon

1 tbl sp chilli flakes

2 cup white wine

500ml passata

1 small bunch thyme

Salt, to taste

Cracked black pepper

Olive oil

Pop large pot onto medium high heat and cover with a fair glug of olive oil. Add in the onion, carrot celery and garlic with a pinch of salt and sweat and sizzle down for 10 minutes, adding cold water in dashes if needed as not to colour.

Break down beef and pork mince with wooden spoon and mix through. Colour the mince completely, allowing it to sear on the bottom of the pan before moving it around.

Stir through the oregano, cinnamon and chilli flakes and cook out for one minute. Spoon in tomato paste and mix through and cook out for a minute, scraping the bottom of the pan as you do. Add white wine and mix before reducing until 3/4 of the liquid is gone. Add passata and 300ml water (use passata jar) and mix through.

To finish add the thyme, season with salt and a few cracks of black pepper and stir before bringing to high simmer. Lower heat and simmer gently for 80 minutes.

Bechamel

100gm butter

100gm plain flour

1 litre milk

1/2 nutmeg, freshly microplaned

Salt, to taste

Melt butter in deep pot over high heat and as soon its melted, stir in flour and cook for a minute. Add in your milk and then whisk hard until béchamel thickens but you want it still have a loosish feel, so not as thick as a typical béchamel. Grate in fresh nutmeg to taste in with some salt to taste.

Preheat oven to 180 degrees celcius.

Lasagna Layers

250gm mozzarella ball, grated

200gm grana padano

400gm lasagna sheets

On the bottom of your baking tray spread some béchamel & rags before layering DRY lasagna sheets. You don’t need to pre cook the pasta for this recipe. Spread some ragu before drizzling on béchamel and a layer of mozzarella and finely grated grana padano. Repeat this step. Before one final layer, and finish with just the leftover grana padano. Cover with foil (make sure foil isn’t touching top of lasagna) and cook in oven for 20 minutes.

Remove foil and drizzle on some olive oil. Cook in oven for 30 minutes uncovered, before turning to highest point on grill to finish that final char. This is where you really get your burnt edges and that crispy top we wont, just make sure you are watching the lasagna as it doesn’t completely burn. Remove and let rest for 30 minutes before cutting into and serving. Freeze what you don’t eat. Should give you 10 solid servings all up.