Lasagne al ragù di nduja

Ingredienti

• 1 large onion (finely chopped)
• 4 garlic cloves (crushed)
• 100 g nduja sausage (chopped into 1cm pieces)
• 500 g beef mince (ground beef)
• 400 g chopped tomatoes
• 200 ml beef stock
• 200 ml red wine
• 1/2 tablespoon dried oregano
• 1 handful fresh basil leaves (chopped)
• 100 g kale (washed, stalks removed (see note 1) and roughly chopped)
• 40 g flour
• 40 g butter
• 400 ml milk
• 250 g mascarpone
• 1 clove garlic
• 1/2 teaspoon ground nutmeg
• 1/2 tsp salt
• 1 tsp black pepper
• 150 g fresh lasagne sheets
• 300 g fresh mozzarella (thinly sliced)
• 80 g Parmesan (grated)
• 1/2 tsp black pepper

Preparazione

1. 1

   Cook the finely chopped onion on a medium heat until soft

2. 2

   Stir in the crushed garlic and nduja and and cook for 2-3 minutes

3. 3

   Add beef and cook on a high heat until brown

4. 4

   Stir in chopped tomatoes, beef stock, wine, dried oregano and chopped fresh basil and simmer on a low/medium heat for 50 minutes.

5. 5

   Meanwhile, make the béchamel sauce by placing a saucepan on a medium heat and adding butter and flour until they form a roux (note 2).

6. 6

   Add the mascarpone cheese, the garlic clove and half of the milk and stir until the sauce is smooth and thickened.

7. 7

   Stir in the remainder of the milk, nutmeg, salt and pepper.

8. 8

   Remove the garlic clove and set aside.

9. 9

   Chop the mozzarella, grate the parmesan and prep the kale if you haven't already.

10. 10

    Heat your oven to 180 degrees Celsius/350 degrees Fahrenheit.

11. 11

    Once the meat sauce is ready (and has been simmering for around 50 minutes) add the kale and cook for a further 5/10 minutes.

12. 12

    Assemble the lasagne. Add 1/3 meat sauce to the bottom of the lasagne dish followed by 1/3 of the béchamel sauce, top with 1/4 of the thinly sliced fresh mozzarella and add a layer of fresh lasagne sheets. Repeat this 2 times. (note 3)

13. 13

    Top the lasagne with grated parmesan and the remaining mozzarella and grind 1/2 tsp of black pepper over the top.

14. 14

    Cook in the oven for 40 minutes and leave to rest for 15-20 minutes before serving (note 4).