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Heat the olive oil in a large pan over a medium heat and fry the onions and garlic for 5-6 mins until slightly softened. Add the tomato purée and stir. Add the beef mince, breaking it up with the back of spoon, and brown for a few minutes. Stir in the nduja, fresh and canned tomatoes, and the stock. Season with salt, black pepper and 1 tsp sugar. Add the basil, then bring to a simmer and cook for 45 mins-1 hr until slightly reduced.
To make the white sauce, mix together the crème fraîche, mascarpone, parmesan and a good grinding of black pepper in a bowl.
Heat the oven to 200C/180C fan/ gas 6. Spread a third of the beef ragu over the base of a rectangular baking dish (ours was 25 x 18cm), then layer in three lasagne sheets. Spoon on a third of the white sauce, then add a handful of grated mozzarella or cheddar. Repeat to make three layers of each, finishing with the remainder of the white sauce. Top with mozzarella and more grated parmesan, if you like.
Cover and bake for 45 mins, then uncover, reduce the oven temperature to 180C/160C fan/gas 4, and bake for 15-20 mins more until the cheese is bubbling and golden.