Make the meat sauce: heat oil in a large
sauté pan, then tip in onion and fry for
5 mins until golden. Add carrots and garlic,
then fry for 2 mins more. Stir in both meats,
breaking up the pork with a wooden spoon.
Cook over a high heat until the meat is no
longer pink and the juices are released. Pour
in wine, scrape the bottom of the pan as you
stir, then cook for 1-2 mins until the liquid is
reduced. Tip in tomato purée, tomatoes and
2 tbsp water, then stir to break up tomatoes.
Add ½ tsp nutmeg and some pepper, cover,
then simmer for 1 hr, stirring occasionally.
Taste and add salt if you like. Mix in torn
basil. Sauce can be chilled for up to 1 day.
While the sauce is simmering, prepare the
other layers. Tip the spinach into a large bowl
and pour over boiling water. After 30 secs, tip
spinach into a colander and put under cold
running water briefly to cool. Squeeze to
remove excess water. Beat the egg in a bowl,
then mix with ricotta, parsley, a pinch of
nutmeg and pepper. Soak the lasagne sheets
in a single layer in boiling water for 5 mins.
(Although the packet says no pre-cook, I find
soaking improves the texture.) Drain well.
Heat oven to 200C/fan 180C/gas 6.
Start layering. Spread a few big spoonfuls
of sauce to barely cover the base of an
ovenproof dish (20 x 29 x 6cm deep). Cover
with 2 sheets of lasagne, then spread over
half the remaining sauce. Cover with 2 more
lasagne sheets, then scatter spinach evenly
over. Spread the ricotta mixture on top and
cover with 2 more lasagne sheets. Spread
with remaining sauce, then scatter over
mozzarella and Parmesan to almost cover
meat. Top with cherry tomatoes and some
pepper, then cover loosely with foil.
Bake for 35 mins, then remove foil and
bake 5-10 mins more. Leave for a few mins,
then scatter with basil and serve with salad.