Method

Preheat the oven to 180 C. Grease a large ovenproof dish.

Melt the butter in a large saucepan and sweat the onion until soft. Add the mushrooms, cover the saucepan and simmer for 20 minutes. Gradually add the flour, and then the milk just as slowly. Stir non-stop and cook for another 5 minutes.

Preheat the oven to 180 C. Grease a large ovenproof dish.

Melt the butter in a large saucepan and sweat the onion until soft. Add the mushrooms, cover the saucepan and simmer for 20 minutes. Gradually add the flour, and then the milk just as slowly. Stir non-stop and cook for another 5 minutes. Stir in half the Parmesan and all the nutmeg, then remove from the heat and set aside.

In a separate pan, fry the mince with the chopped garlic and rosemary until cooked. Add salt and pepper to taste.

Cook the lasagne sheets for 1 minute in boiling water (if you’re not using fresh lasagne).

Place alternate layers of lasagne, mince, mushroom mixture, spinach and Parma ham in the prepared dish until the dish is full. Dot with the cubes of butter and the rest of the Parmesan (and grated mozzarella, if using).

Bake for 20 minutes and serve with a herb salad and a good Sangiovese.

Recipe extracted from Veld to Fork, by Gordon Wright, published by Struik Lifestyle.