(serves 8)
12 sheets lasagna noodles
6 large carrots, sliced in rounds and the slices cut in half
2 tbsps olive oil
1 lb beef mince
6 cloves garlic, minced
2 shallots, minced
1 large can peeled plum tomatoes
1 tbsp Italian seasoning
4 tbsps butter
2 tbsps flour
1 pint whole milk
1 cup part-skim ricotta cheese
sprinkle nutmeg
pinch sea salt
fresh-ground black pepper to taste
1/2 cup grated pecorino or parmesan cheese
1 large ball buffalo mozzarella
handful basil leaves, shredded
Begin by boiling the lasagna noodles till cooked, then draining them and brushing them with olive oil to keep them from sticking together.
Steam the carrots until easily pierced with a fork and set aside.
For the meat sauce, heat the olive oil in a large skillet and begin frying the mince. When it is nearly cooked through, throw in the garlic and shallots and fry until they are softened and meat completely cooked. Add the tomatoes and Italian seasoning and simmer for about 15 minutes.
Meanwhile, in a large saucepan, to make the white sauce, melt the butter and add the flour: cook together until bubbling but before it begins to brown. Whisk in the milk slowly, making sure there are no lumps. Cook until the roux begins to thicken, then add the ricotta, nutmeg, salt and pepper and stir until thoroughly mixed.
To assemble, ladle enough meat sauce into a 9x13 inch glass dish to cover the bottom. Place 4 lasagna sheets on top of the sauce. Pour over half the white sauce. Sprinkle on the steamed carrots. Lay down another layer of noodles and another layer of meat sauce. Sprinkle with the grated cheese. Finish with the last 4 lasagna sheets, the last of the meat sauce and pour over the rest of the white sauce. Sprinkle on the mozzarella and top with the basil leaves.
Bake in a slow oven (150C, 300F) for about 45 minutes-1 hour until the lasagna is bubbling and top beginning to brown.
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