400g good sausage meat - don’t be tempted to use cheap sausages the better the quality the better the taste.
200g green beans
100g green pepper
1 cup white wine
carton of chopped tomatoes
carton of passata
Basic bechamel sauce
enough plain flour to make a roux (possibly about 50g, you basically want the four and butter to form one dryish ball that crumbles easily)
1 teaspoon of mustard powder
enough milk (400ml+) to create the bechamel
See the pasta recipe and make enough for two people (use two eggs)
Here’s what you do:
Step 1 - Make the pasta and allow it to rest before you mangle it into pasta sheets.
Step 2 - Heat the olive oil in the pan and then add the garlic and onions. Once the garlic has turned transparent you can add the wine.
Step 3 - Once the alcohol in the wine has evaporated you can add the sausage meat. Using a wooden spoon mash up the sausage meat so that it isn’t in large blobs.
Step 4 - Add the vegetables, passata and chopped tomatoes and simmer for at least 45 minutes. Season to taste. Ideally you would make the above sauce the day before as this allows the flavours to develop and stops the tomatoes from being the dominant flavour.
Step 5 - About 10 minutes before the sauce has finished simmering, you can start on the bechamel sauce and set the oven to 180 degrees. Start by melting the butter in a saucepan.
Step 6 - When the butter has melted you can start to add the flour a tablespoon at a time, stirring in between. You have added enough flour when the flour and butter have combined to make one ball of mixture that crumbles easily. Then add the mustard powder and mix that in.
Take the roux off the heat and add some of the milk. Stir to combine it a little and then place it back on the heat, stirring constantly. Initially the roux will come back to form a ball again, but by repeating this action you will eventually get a nice white sauce.
Step 7 - Add milk until the sauce is of a pouring consistency.
Step 8 - In a large dish pour a little of the bechamel sauce and spread so that it covers the bottom of the dish. Add a layer of the pasta so that it covers the bottom of the pan. Add half of the meat sauce on top of the pasta and top that off with a layer of sauce. Do the same again with a layer of pasta, meat sauce and bechamel sauce. To finish the dish off add a final layer of pasta, a covering of bechamel sauce and finally some grated parmigiano and black pepper.
Step 9 - Place the tray onto another tray so that if the lasagne bubbles over it will be caught on the larger tray. Place in the over for about 35 to 45 minutes depending on how brown you like the top of your lasagne.
Step 10 - I like to serve this with lots of crunchy salad to stop me from simply eating the entire dish of lasagne!