Lasagna

Method

• 1)

  Pot on stove on low heat and preheat oven to 150°C.

• 2)

  Cut your speck into cubes and throw into pot on a low heat.

• 3)

  Dice up celery, carrot and onion.

• 4)

  Finely chop garlic cloves and sprigs of rosemary.

• 5)

  Add mince to speck, increase heat to high. Break up the mince to brown it.

• 6)

  After a couple of mins of browning, add all your chopped ingredients and stir. Pop lid on, while still on a high heat.

• 7)

  After a couple of mins, add half a bottle of red wine to the pot.

• 8)

  After another couple of mins, add 2 tins of tomatoes and 375mL of milk.

• 9)

  Leave on a low heat with the lid cracked for approx 1 hour.

• 10)

  Chop up the cauliflower.

• 11)

  Add approx 75g of butter to a saucepan, then add the cauliflower in, then add approx 100g of parmasen in.

• 12)

  Add a splash of water to the saucepan, pop lid on, and cook on a medium heat for 15 mins.

• 13)

  Either with a blender or stick blender turn the cauliflower into a sauce.

• 14)

  Add a little bit of milk, bit by bit to turn it into a sauce (we added approx 250mL).

• 15)

  Add a crack of pepper (1/2 teaspoon) and some salt (1/2 teaspoon).

• 16)

  After 1 hour, remove bolognese sauce from the stove. Give it a taste, we gave ours a crack of salt and pepper.

• 17)

  Get roasting dish and start with a thin layer of bolognese sauce, then top with some lasagna pasta sheets, then a thicker layer of bolognese, some cauliflower sauce, pick some basil on, break up some mozzarella on top, grate over some parmesan, then start again with another layer of lasagne sheets.

• 18)

  Depends on depth of dish, how many layers you will get. You can press down to create more room!

• 19)

  Make sure you top it with bolognese sauce, then cauliflower sauce, basil, mozarella then A LOT of parmesan!

• 20)

  Pop into the oven for 30 mins (your oven may need longer. Leave to rest for at least 15 mins. ENJOY!