Grant Batty's Classic Lasagne

Heat a large pan over a medium heat and add the mince. Cook until browned all the way through, breaking it up with a spoon as it cooks. Remove the cooked mince from the pan and set aside.

Add the olive oil to the pan, followed by the chopped onion, carrot and celery. Cook over a medium heat for around 5 minutes until it’s caramelised. Stir in the chopped tomatoes, red wine and beef stock, then return the cooked beef mince to the pan. Mix well, season with salt and pepper, cover, and simmer on a low heat for 1 hour to develop a deep, hearty flavour.

In a separate small saucepan, melt the butter over a medium heat. Add the flour and stir continuously for a couple of minutes until the mixture turns golden. Pour in half the milk, whisking until thick and smooth, then add the remaining milk. Season, add a pinch of nutmeg, and continue to whisk until the sauce is silky and slightly thickened.

Choose your baking dish. I love using the Ooni Detroit-style pan as it gives crisp edges and an even bake.

Spoon a layer of the meat sauce into the base of the dish, followed by a layer of white sauce and grated Parmesan. Add a layer of lasagne sheets. Repeat these layers until everything is used, finishing with white sauce on top. Tear over the mozzarella, sprinkle with extra Parmesan, and finish with a few fresh thyme leaves.

Preheat the oven to 200°C. Bake the lasagne for around 30 minutes, or until the top is golden, bubbling, and the edges are crisp.

Allow the lasagne to rest for a couple of minutes before slicing. Serve with green beans, garlic bread, or your favourite vegetables. A perfect midweek dinner, or a relaxed weekend crowd-pleaser.

Enjoy!