4 
Easy
20 minutes 
35 minutes 1 Preheat the oven to 180°C. Melt the butter in a saucepan, then whisk in the flour and cook for 1–2 minutes. Gradually whisk in the milk and simmer, whisking often, until thickened and smooth (about 5–7 minutes). Stir in the mozzarella, Parmesan and half the provolone. Season with salt and pepper.
2 Spoon a little of the beef ragu into the base of a lightly greased ovenproof dish. Add a layer of lasagne sheets, then more ragu, then a few spoonfuls of cheese sauce. Repeat the layers, ending with cheese sauce. Top with the remaining provolone, grate over more Parmesan and bake for 30–35 minutes until bubbling and golden.
3 To make the salad, toss the celery leaves with the olives, lemon juice and olive oil. Serve alongside the lasagne, topped with the Parmesan shavings.
Cook’s note: You can make the white sauce in advance and store it in the fridge for up to 3 days. Reheat gently before using.
Find more lasagne recipes here.
Videographer: Barry de Villiers
Photographer: Jan Ras
Food assistant: Jacqui Burgess and Bianca Jones
