Christmas Lasagna

• lasagna sheets↗400g g
• parmesan↗75g g

  finely grated

• olive oil↗4 tbsp tbsp
• onion↗2

  finely chopped

• sage or rosemary leaves4

  leaves gathered and finely chopped

• bay leaf↗2
• cinnamon stick↗1
• pancetta↗125g g

  or bacon strips

• leftover roasted parsnip200g g

  sliced (or grated if fresh)

• beef mince↗1kg kg
• chopped tomatoes2 x 400g cans
• cranberry sauce↗2 tbsp tbsp
• beef stock↗500ml ml
• port or red wine↗150ml ml
• dark chocolate↗40g g

  chopped

• молоко↗1½ litres
• каштанове пюре↗200g

  або варені каштани

• масло↗100g
• звичайне борошно↗100g
• пармезан↗75g

  дрібно натерений

• мускатний горіх↗¼

  натерений

Step-by-step instructions

1. 1

   For the ragù, heat 3 tbsp oil in a large pot over medium heat and cook the onion, sage, bay leaf, cinnamon and a pinch of salt under a lid for 20 minutes until the onion softens. Meanwhile, heat the remaining oil in a large skillet over medium heat and sauté the pancetta for a few minutes until golden. Add the parsnip and fry for another 2 minutes, then add the beef mince and brown, stirring occasionally. Transfer the meat mixture to the pot with the onion. Add the tomatoes, cranberry sauce, stock and wine. Simmer for 1 hour 30 minutes until the sauce thickens and reduces slightly. Remove from heat, discard the bay leaf and cinnamon stick, and stir in the chocolate until melted.

2. 2

   While the ragù simmers, make the chestnut sauce. Blend 500 ml milk with chestnut purée in a powerful blender until smooth. Strain into a large pot, then add the remaining milk and warm over low heat, almost to a boil. Melt butter in a separate pan over medium heat, add flour and cook for 2 minutes until a paste forms. Gradually whisk the warm milk mixture into the pan, constantly whisking. Bring to a boil, whisking 3‑4 minutes until the sauce thickens. Remove from heat, season and add parmesan and nutmeg.

3. 3

   Preheat the oven to 180 °C/160 °C with convection (gas 4). Spread a little ragù on the bottom of a large deep baking dish about 40 × 30 cm (or use two medium dishes if you don’t have one). Lay a layer of lasagna sheets, making sure they don’t overlap, then a quarter of the chestnut sauce and a third of the ragù. Repeat two more times, and finish with a final layer of sheets and the remaining chestnut sauce. Sprinkle with parmesan. At this point the lasagna can be wrapped and chilled for up to 24 hours, or frozen for up to three months. Thaw in the fridge for 48 hours before baking. Bake for 1 hour (or 1 hour 15 min‑1 hour 30 min if using the chilled version) until the sauce bubbles and the top is golden and crisp.