Three-cheese meatball lasagne
YOU WILL NEED
12 sausages 2 tbsp olive oil 2 onions, chopped 4 garlic cloves, crushed
2 tsp fennel seeds 2 tsp dried oregano ½ tsp chilli flakes (optional) 1 tbsp sugar 500ml passata 400g tin chopped tomatoes 100g butter 2 bay leaves
100g plain flour 1L milk ¼ fresh nutmeg, finely grated 100g baby spinach
Handful of basil, leaves torn 50g Parmesan, grated 250g dried lasagne sheets 150g ball mozzarella, torn into small pieces 50g Cheddar cheese, grated
DIRECTIONS
■ Squeeze out the sausage meat and roll it into meatballs. Heat 1 tbsp oil in a deep frying pan. Cook the meatballs in batches then set aside.
■ Heat 1 tbsp oil, cook the onion for 8-10 mins, then stir in the garlic, fennel, oregano and chilli. Cook for 2 minutes, then add the sugar, passata and tomatoes. Season and simmer for 30-40 minutes until the sauce thickens.
■ Heat the butter in a saucepan, add the bay leaves and sizzle for 1 minute, then add the flour. Whisk to make a smooth paste, then add the milk, a little at a time, stirring until a thick sauce forms. Add the nutmeg and season. Leave on a low heat for 5 minutes to allow the bay to infuse.
■ Add all but 10 of the meatballs to the tomato sauce and spoon half of it into a 25 x 35cm baking dish. Top with half the spinach, the basil and a little Parmesan. Pour on a third of the white sauce, and cover with lasagne sheets.
■ Repeat the meat, cheese and pasta layers once more. Pour the remaining white sauce to cover, then top with the reserved meatballs, mozzarella, Parmesan and Cheddar.
■ Heat your oven to 190°C/Fan 170°C/Gas
Mark 5 and bake the lasagne for 40-50 minutes until bubbling and golden. Leave to sit for
5-10 minutes before serving.
Recipe and image courtesy of BBC Good Food, bbcgoodfood.com