Rolo's lasagna, AKA lasagna that's just the top

Serves 8

Ingredients

• 8–10 fresh lasagna sheets (soft refrigerated type)

Béchamel

• 100g butter
• 100g flour
• 1.2L milk
• ½ onion, thinly sliced
• ¼ tsp nutmeg
• Salt to taste

Bolognese

• 500g beef mince
• 500g pork mince
• 100g pancetta, finely diced
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 4 garlic cloves, chopped
• 150g tomato paste
• 200ml white wine
• 800g crushed tomatoes
• 250ml beef stock
• 200ml milk
• 1 tsp black pepper
• 2 tsp salt to taste
• 1 tbsp Worcestershire
• 1 tbsp red wine vinegar

To assemble, finish

• 120–150g Parmesan, grated
• Olive oil

Method

Make the béchamel by melting butter, whisking in flour, then gradually adding milk; drop in sliced onion and nutmeg, simmer until thick and silky, then strain. For the bolognese, brown the beef and pork with salt and pepper and set aside. In the same pot, cook pancetta, onion, carrot and celery until soft, add garlic, then tomato paste and cook until deep red. Deglaze with white wine, add crushed tomatoes, beef stock, milk, and the browned meat; simmer 60–90 minutes until rich, finishing with Worcestershire and red wine vinegar. Cut fresh lasagna sheets to size, blanch 1–2 minutes, drain and oil lightly if stacking. To build, layer a sheet with béchamel, bolognese and Parmesan, top with another sheet, drizzle with olive oil and more Parmesan. Broil at 250°C for 5–8 minutes until golden, bubbling, and crispy around the edges.