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this lasagne uses goat's milk products to reduce the lactose load, making it perfect for people with sensitivities or allergies.

INGREDIENTS

• 1 each onion and carrot, chopped
• 2 stalks celery, trimmed, chopped
• 4 garlic cloves
• 1 bunch basil, leaves picked and chopped, stalks reserved
• 1 bunch parsley, leaves picked and chopped, stalks reserved
• 1/4 cup (60ml) extra virgin olive oil
• 1 tbs tomato paste
• 1 cup (250ml) red wine
• 350g lean beef mince
• 2 x 400g cans whole tomatoes
• 400ml bone broth (from health food shops or good butchers – substitute beef stock)
• 400g dried wholemeal lasagne sheets
• 50g pecorino, finely grated
• Red vein sorrel leaves, to serve

Goat's milk bechamel

• 1L (4 cups) goat’s milk
• 1/2 onion
• 6 cloves
• 1/4 cup (60ml) extra virgin olive oil
• 1/2 cup (75g) white spelt flour
• 1 tsp ground nutmeg
• 150g soft goat’s cheese, crumbled

• METHOD

  • 1
    Place onion, carrot, celery, garlic, basil stalks and parsley stalks in a food processor and whiz until finely chopped.
  • 2
    Heat oil in a saucepan over medium heat. Add carrot mixture and cook, stirring occasionally, for 10 minutes or until softened and starting to caramelise. Add tomato paste and cook, stirring, for 2 minutes or until ingredients start to catch on base of pan. Increase heat to high and add wine. Bring to the boil and cook for 4 minutes or until reduced by half.
  • 3
    Add mince and cook, breaking mince up with a wooden spoon, for 4-5 minutes or until browned. Add tomatoes and broth, and bring to the boil. Reduce heat to medium-low and simmer for 1 hour or until reduced by one-third. Stir through basil and parsley leaves. Set aside to cool slightly.
  • 4
    For the goat’s milk bechamel, place milk, onion and cloves in a saucepan over medium heat and bring to a simmer. Remove from heat and set aside for 10 minutes to infuse. Strain milk mixture through a sieve into a jug, discarding onion and cloves, and set aside.
  • 5
    Heat oil in a saucepan over medium heat. Add flour and cook, stirring, for 2-3 minutes or until a thick golden paste. Gradually add infused milk, 1 cup at a time, whisking constantly until smooth. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until thick and creamy. Stir through nutmeg and goat’s cheese. Season to taste and set aside to cool slightly.
  • 6
    Preheat oven to 180°C. Grease a 2.6L (10 1/2-cup) ovenproof dish.
  • 7
    To assemble lasagne, spread one-third meat sauce into the prepared dish, then cover with lasagne sheets, breaking sheets to fit if necessary. Spread over one-quarter bechamel, then another layer of lasagne sheets. Repeat layering process two more times, finishing with a final bechamel layer. Cover with a sheet of baking paper, then enclose dish in foil.
  • 8
    Bake for 1 hour or until bubbling and tender when pierced with a knife. Increase oven to 220°C. Remove foil and paper, and sprinkle with pecorino. Return to the top shelf of the oven and bake, uncovered, for 20-30 minutes or until top is golden and beginning to crisp at the edges.
  • 9
    Serve topped with red vein sorrel leaves.