Gastro Open Lasagne

Name: Gastro Open Lasagne
Prep time: 10 min
Cook time: 1 h 50 min
Yield: 4
Ingredients: 675g/1½lb lean beef mince; 15ml/1tbsp olive oil; 1 onion, peeled and finely chopped; 2 garlic cloves, peeled and crushed; 1 large carrot, peeled and finely diced; 1 large celery stick, finely diced; 75g/3oz pancetta cubes or streaky bacon, cut into cubes; 150ml/¼pint full-bodied red wine; 30ml/2tbsp tomato purée; 5-10ml/1-2tsp ground nutmeg; 2 x 400g cans chopped tomatoes; 300ml/½pint cold water; Salt and freshly milled black pepper; 1 x 300g pack (or 12) fresh lasagne sheets; 1 x 60-100g bag rocket leaves; 1 x 300g pack (or12) fresh lasagne sheets; 1 x 200ml carton half fat crème fraîche; 45ml/3tbsp freshly grated Parmesan; 45ml/3tbsp freshly chopped flat-leaf parsley; Extra Parmesan, to garnish

prep time
10 mins

cook time
1 hour 50 minutes

serves
4 people

Ingredients

675g/1½lb lean beef mince
15ml/1tbsp olive oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 large carrot, peeled and finely diced
1 large celery stick, finely diced
75g/3oz pancetta cubes or streaky bacon, cut into cubes
150ml/¼pint full-bodied red wine
30ml/2tbsp tomato purée
5-10ml/1-2tsp ground nutmeg
2 x 400g cans chopped tomatoes
300ml/½pint cold water
Salt and freshly milled black pepper
1 x 300g pack (or 12) fresh lasagne sheets
1 x 60-100g bag rocket leaves
1 x 300g pack (or12) fresh lasagne sheets
For the parmesan sauce
1 x 200ml carton half fat crème fraîche
45ml/3tbsp freshly grated Parmesan
45ml/3tbsp freshly chopped flat-leaf parsley
Extra Parmesan, to garnish

Method

Heat the oil in a large non-stick pan and cook the onion, garlic, carrot and celery for 5 minutes until soft, but not coloured.
Add the mince and pancetta or bacon and cook until brown for 10-15 minutes, breaking down any meaty chunks with the back of a wooden spoon.
Add the wine, tomato purée, nutmeg, tomatoes and water. Season and bring to the boil. Reduce the heat, cover and cook for 1 hour, stirring occasionally. Remove the lid and continue to cook uncovered for a further 30 minutes.
10 minutes before the end of the ragu cooking time prepare the Parmesan sauce. Heat the crème fraîche, Parmesan and herbs in a small pan for 3-4 minutes under a moderate heat. Season to taste.
Meanwhile, cook the lasagne sheets according to the packet instructions or for 3-4 minutes in a large pan of boiling salted water, keeping the sheets separate. Drain the sheets in a colander.
Assemble the lasagne on warmed plates. Start with a lasagne sheet, a few rocket sprigs, the ragu sauce and the Parmesan sauce. Repeat with two further layers of lasagne, rocket leaves and ragu sauce. Finish with 1-2 tablespoonfuls of the Parmesan sauce and garnish with extra freshly grated Parmesan.
Serve immediately.