Bill Granger cooks his version of a family favourite - a staple in everyone's cooking repertoire - lasagne!
1 teaspoon light-flavoured oil, for greasing
275 g fresh lasagne sheets
125g mozzarella, torn
2 tablespoons freshly grated parmesan
For the bolognese sauce
2 tablespoons olive oil
1 large onion, finely chopped
2 carrots, finely diced
2 stalks celery, finely diced
75g pancetta, diced
350g minced pork
350g minced beef
200ml white wine
800g canned chopped tomatoes
250ml chicken stock
For the white sauce
500ml crème fraiche
3 tablespoons freshly grated parmesan
1 tablespoon milk
1. For the bolognese sauce, heat the oil and butter in a large heavy-based pan.
2. Add the onion, carrot, celery and pancetta and cook, stirring occasionally, for 10 minutes until soft.
3. Add the pork and beef mince and cook, stirring, for 5-6 minutes or until the mince is cooked through, breaking up any lumps with your wooden spoon. Season with salt and freshly ground black pepper.
4. Pour in the milk and wine and cook, stirring occasionally, until they have evaporated.
5. Add the tomatoes and chicken stock and turn the heat to low. Cook the bolognese on the barest simmer for 2-3 hours, stirring occasionally and adding a little more stock or water if it becomes dry.
6. Make the white sauce before you start assembling the lasagna. Mix together the crème fraice and 3 tablespoons parmesan in a bowl. Loosen the mixture with the milk then season.
7. Preheat oven to 180C. Rub a large ovenproof dish with oil, spread with 1/3rd of the white sauce sauce, top with a layer of pasta sheets, half the Bolognese sauce, then top with a second layer of pasta.
8. Spread with half of the remaining white sauce, all the Bolognese then a final layer of pasta.
9. Finish with white sauce, topped with mozzarella and the remaining 2 tablespoons parmesan. Bake for 35-40 minutes, until bubbling and golden.