Sausage Ragu and Mozzarella Lasagne

goodfood.com.au

Colin Fenn

subheading: Sausage ragu:

1kg beef sausages

2 red onions, finely chopped

2 cloves garlic, crushed

1 carrot, finely chopped

1 stick celery, finely chopped

2 cups red wine

2 x 400g tins crushed tomatoes

subheading: Bechamel (white sauce):

5 cups (1.25L) milk

1 brown onion, peeled, sliced

1 clove garlic, crushed

1 tsp ground cloves

1 bay leaf

125g butter

100g plain flour

1 nutmeg, to grate (about ¼ tsp grated nutmeg)

salt and pepper

subheading: To assemble:

9 fresh lasagne sheets

500g fresh buffalo or cow's milk mozzarella, torn

100g (1 cup) freshly grated parmesan

Directions at goodfood.com.au

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