Ingredients

Method

For the lasagne sheets:
• 4 cups water
• 100 g spinach, stalks removed
• 2 free-range eggs
• 300 g flour, plus extra for dusting
For the meat sauce:
• 1 T oil
• 1 kg beef mince
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped onion
• 3 T tomato paste
• 1 T paprika
• 1 T dried oregano
• 1 T chilli flakes, or to taste
• 2 bay leaves
• 1 cup red wine
• 2 cups beef stock
• salt and pepper, to taste
For the cheese sauce:
• 3 cups milk
• 4 sprigs thyme
• 1 sprig rosemary
• 2 sage leaves
• 115 g butter
• 100 g flour
• 1 cup grated white Cheddar
• 1 cup grated mozzarella
• salt and pepper, to taste

Method

Ingredients

1. To make the pasta, bring the water to a boil in a large saucepan. Add the spinach and cook for 30 seconds. Remove the spinach and place it in a bowl of ice-cold water for 5 minutes.

2. Drain the spinach, squeezing out the excess liquid.

3. Add the spinach and the eggs to a blender blend until smooth.

4. Pour the flour onto a clean surface and make a well in the middle. Pour in the puréed spinach. Using a fork, gradually pull the flour from the sides into the spinach until all of it has been absorbed.

5. Knead the dough for at least 10 minutes or until smooth. Wrap in plastic wrap and chill for 1 hour.

6. Divide the dough in half. Cover one of the pieces and set aside.

7. Use your palm to flatten the other piece into a disc. Lightly flour the worktop and use a rolling pin to roll out the dough into a long, thin sheet. Cut into pieces that will fit your baking dish. Repeat with the second piece of dough.

8. Cook the pasta sheets in a large saucepan of boiling water for 2 minutes, then immediately place into a bowl of ice-cold water to prevent sticking. Drain.

9. To make the meat sauce, heat a pan over high heat, add the oil and mince, and cook, breaking it up with a fork or spoon, until all the moisture has evaporated and the meat has browned, 15–20 minutes.

10. Add the celery, carrot and onion and cook for about 10 minutes. Add the tomato paste, paprika, oregano, chilli flakes and bay leaves. Reduce the heat to medium and cook for 5 minutes or until fragrant. Add the wine and simmer until all liquid has been absorbed, about 15 minutes. Add the stock, season with salt and pepper, cover and cook over a medium heat until thickened, about 1 hour.

11. To make the cheese sauce, heat the milk, thyme, rosemary and sage in a saucepan over a very low heat for 15 minutes, then remove from the heat and allow to infuse for a further 5 minutes. Strain, discarding the herbs.

12. In a separate saucepan, melt the butter over a medium heat, add the flour and cook, stirring, until it begins to colour slightly, about 5 minutes. Slowly whisk in the infused milk to form a sauce. Add the Cheddar, half the mozzarella and the salt and pepper, then reduce the heat and cook for 5 minutes. Preheat the oven to 180°C.

13. To assemble the lasagne, start with a thin layer of the cheese sauce at the bottom of the baking dish, then a pasta sheet, followed by the meat sauce. Repeat this process 2 more times. Top with the remaining mozzarella and bake for 35 minutes or until the top is browned and bubbling.

Find more lasagne recipes here

Production: Amy Ebedes-Murray

Videographer: Romy Wilson

Photographer: Toby Murphy