The ultimate makeover: Lasagne

• olive oil↗1 tbsp tbsp
• onion↗1

  chopped

• medium carrots↗2

  diced

• plump garlic cloves↗3

  finely chopped

• lean rump steak↗250g g

  trimmed of fat, thinly sliced, then very finely chopped

• lean minced pork↗250g g
• red wine↗100ml ml
• tomato purée↗2 tbsp tbsp
• can plum tomato↗400g g
• ground nutmeg↗tsp tsp

  plus a pinch

• basil leaves↗handful

  torn

• fresh spinach↗300g g
• egg↗1
• tub ricotta250g g
• handful flat-leaf parsley↗

  chopped

• wide sheets (about 175g/6oz) no pre-cook lasagne↗6
• ball mozzarella↗125g

  preferably buffalo, roughly chopped

• parmesan↗50g

  coarsely grated

• cherry tomato↗200g

  on the vine

• basil leaves↗

  and green salad leaves, to serve

Step-by-step instructions

1. 1

   Make the meat sauce: heat oil in a large sauté pan, then tip in onion and fry for 5 mins until golden. Add carrots and garlic, then fry for 2 mins more. Stir in both meats, breaking up the pork with a wooden spoon. Cook over a high heat until the meat is no longer pink and the juices are released. Pour in wine, scrape the bottom of the pan as you stir, then cook for 1-2 mins until the liquid is reduced. Tip in tomato purée, tomatoes and 2 tbsp water, then stir to break up tomatoes. Add ½ tsp nutmeg and some pepper, cover, then simmer for 1 hr, stirring occasionally. Taste and add salt if you like. Mix in torn basil. Sauce can be chilled for up to 1 day.

2. 2

   While the sauce is simmering, prepare the other layers. Tip the spinach into a large bowl and pour over boiling water. After 30 secs, tip spinach into a colander and put under cold running water briefly to cool. Squeeze to remove excess water. Beat the egg in a bowl, then mix with ricotta, parsley, a pinch of nutmeg and pepper. Soak the lasagne sheets in a single layer in boiling water for 5 mins. (Although the packet says no pre-cook, I find soaking improves the texture.) Drain well. Heat oven to 200C/fan 180C/gas 6.

3. 3

   Start layering. Spread a few big spoonfuls of sauce to barely cover the base of an ovenproof dish (20 x 29 x 6cm deep). Cover with 2 sheets of lasagne, then spread over half the remaining sauce. Cover with 2 more lasagne sheets, then scatter spinach evenly over. Spread the ricotta mixture on top and cover with 2 more lasagne sheets. Spread with remaining sauce, then scatter over mozzarella and Parmesan to almost cover meat. Top with cherry tomatoes and some pepper, then cover loosely with foil.

4. 4

   Bake for 35 mins, then remove foil and bake 5-10 mins more. Leave for a few mins, then scatter with basil and serve with salad.