Update a classic lasagne with the help of nduja which brings extra richness to a family favourite. Enjoy with a fresh green salad on the side
Prep:20 mins
Serves 6
1 tbsp olive oil1 onion, finely chopped3 garlic cloves, finely chopped or grated2 tbsp sundried or regular tomato purée500g beef mince4 tbsp nduja2 large tomatoes, chopped400g can chopped tomatoes500ml vegetable stock1 basil sprig, leaves picked and torn9 dried lasagne sheets200g grated mozzarella or cheddar125g ball mozzarella, torn
STEP 1Heat the olive oil in a large pan over a medium heat and fry the onions and garlic for 5-6 mins until slightly softened. Add the tomato purée and stir. Add the beef mince, breaking it up with the back of spoon, and brown for a few minutes. Stir in the nduja, fresh and canned tomatoes, and the stock. Season with salt, black pepper and 1 tsp sugar. Add the basil, then bring to a simmer and cook for 45 mins-1 hr until slightly reduced.STEP 2To make the white sauce, mix together the crème fraîche, mascarpone, parmesan and a good grinding of black pepper in a bowl.STEP 3Heat the oven to 200C/180C fan/ gas 6. Spread a third of the beef ragu over the base of a rectangular baking dish (ours was 25 x 18cm), then layer in three lasagne sheets. Spoon on a third of the white sauce, then add a handful of grated mozzarella or cheddar. Repeat to make three layers of each, finishing with the remainder of the white sauce. Top with mozzarella and more grated parmesan, if you like.STEP 4Cover and bake for 45 mins, then uncover, reduce the oven temperature to 180C/160C fan/gas 4, and bake for 15-20 mins more until the cheese is bubbling and golden.
