Ragu

1 brown onion (finely diced)

1 celery stalk (finely diced)

500gm lamb mince

550gm pork sausages

1 cup white wine

1 tbl sp oregano

1 tbl gr cumin

1/2 tbl sp gr cinnamon

1/2 tbl sp chilli flakes

700ml passata

4 bay leaves

Salt

Cracked black pepper

Olive oil

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

2. Remove lining of pork sausages and bring into mince size pieces. Add sausage meat to pot and stir through and colour for a couple minutes, before adding into lamb mince. Break down lamb mince with wooden spoon and mix through, leaving to colour for a couple minutes.

3. Stir through the oregano, cuming, cinnamon and chilli flakes, before adding a few cracks of black pepper and a few pinch of salt. Add white wine and mix before reducing for 2 more minutes. Add passata and 300ml water (use passata jar) and mix through.

4. To finish add the bay leaves 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

1 fior di latte ball (thinly sliced)

200gm parmesan reggiano (I used grana padano because its a little cheaper)

300gm 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 finely grated parmesan. Repeat this step. Then repeat two more times but add the fior di latte pieces. Before one final layer, but don’t add any cheese yet. Cover with foil and cook in oven for 30 minutes. Remove from oven, and turn it to grill on the highest setting. Cover lasagna in grated parmesan so its covered and drizzle on some olive oil. Cook in oven for 8-10 minutes, or until you have a deep beautiful char. Remove and let rest for 30 minutes before cutting into and serving. Freeze what you don’t eat. Should give you 8 solid servings all up.