Italian meatball lasagne

Method
Prep:1hr30min  ›  Cook:40min  ›  Ready in:2hr10min 

To prepare the meatballs:

1. Squeeze any excess water from the stale bread; crumble or break up the bread into a large bowl. Add minced meat, eggs, grated Parmesan and Pecorino cheese, nutmeg, wine, salt and fresh parsley. Mix well with your hands to combine.
2. Take a little piece, the size of a hazelnut and roll between the palms of your hands to form a very small meatball. Lay it on a large shallow dish and repeat until you have used up all of the mixture.
3. Heat vegetable oil in a deep frying pan over medium heat. Add 10 meatballs and cook for 3-4 minutes, or until golden and crisp. During cooking, roll the meatballs gently with a slotted spoon to help create an even crust. Remove with a slotted spoon and drain on kitchen paper. Repeat, frying about 10 at a time, so they have enough room to float and the oil remains hot.

To prepare the tomato sauce:

4. Heat oil in a saucepan over medium-low heat; add onion, celery and carrot and cook until soft, about 5 minutes. Add passata, season with salt and cook on medium heat for about 10 minutes. Add the cooked meatballs to the sauce and continue to cook for 10 minutes longer. Set aside and keep warm.

To prepare the bechamel sauce:

5. In a saucepan over medium heat melt the butter and stir in the flour. Mix vigorously with a whisk so that no lumps are formed. Pour in the milk and cook over medium heat until it thickens enough to coat the back of a spoon. Stir occasionally with a whisk to avoid lumps. Season with salt, pepper and nutmeg. Remove sauce from heat and set aside.

To assemble and cook lasagne:

6. Preheat oven to 180 C / Gas 4.
7. Use a ladle to pour a layer of bechamel sauce and meatball sauce over the bottom of a 20x30cm baking dish. Lay enough (about 4) lasagne sheets side by side on top and cover with 1/3 or 1/4 of remaining white sauce (depending on how many layers you want to do); then adda layer of the meatball sauce. Sprinkle with Parmesan cheese, then cover with lasagne sheets. Continue layering, finishing with meatball sauce and a good handful of grated Parmesan cheese.
8. Bake for 30 to 40 minutes or until the pasta is fully cooked and the top is golden brown. Remove from oven, cover with foil; let stand for 10 - 20 minutes before slicing and serving.

Tip

Lasagne is tastier if allowed to stand for 10 or 20 minutes before serving. This gives the pasta time to "relax" and absorb the sauce. You can prepare lasagne well in advance (up to 2 days), cool to room temperature, then cover with foil and refrigerate. A quick heat up before serving and your lasagne will be perfect!