Serves 4 – 6
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 250g wild mushrooms, chopped
- 1 carrot, grated
- 500g plum tomatoes, chopped
- 500g West Country Beef, minced
- salt and cracked black pepper
- 150ml red wine
- 400g passata
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato purée
- 1 tsp mixed herbs
- 100g spinach leaves
- 6 sheets fresh lasagne
- 40g Gorgonzola piccante, crumbled
- basil leaves, to serve
- 75g butter
- 50g flour
- 900ml milk
- 225g Gorgonzola dolce
Preheat oven to 200°C
Heat 1 tbsp of oil in a pan and sweat onion and garlic until translucent. Add mushrooms, carrot and tomatoes.
In a separate pan, fry beef in 1 tbsp of oil and salt and pepper until browned. Add wine and cook for 1 minute, stir into vegetables.
Add passata, Worcestershire sauce, tomato purée and mixed herbs and simmer for 30 minutes so the sauce thickens. Season to taste.
Melt butter in a pan and stir in flour with a wooden spoon. Slowly whisk in milk to thicken.
Stir in Gorgonzola until melted and season with black pepper.
Lay half the spinach over the base of an ovenproof dish and top with half the beef mixture. Top with a layer of pasta sheets. Spread half of the Gorgonzola sauce over lasagne sheets and top with spinach leaves. Make a final layer of meat, lasagne and remaining Gorgonzola sauce.
Scatter Gorgonzola piccante over the dish and bake in the oven for 40-50 minutes until bubbling. Top with basil leaves and serve.