Lasagne

Ingredients (serves 6):

• 8 lasagne sheets (dry or fresh)
• 500g pork & veal mince
• 1 large eggplant, sliced lengthways
• 2 carrots, diced
• 2 celery stalks, diced
• 1 clove of garlic, minced
• 2 anchovies, chopped
• 700g jar tomato passata
• 2 tbsp (about 1/2 inch) hot pancetta, diced
• 2 tbsp chopped flat leaf parsley
• 1 ball buffalo mozzarella, shredded into chunks by hand
• 1/3 cup grated parmesan
• 1/4 cup (35g) flour
• olive oil
• 1/3 cup milk
• tomato paste
• splash of red wine
• salt and pepper
• baby basil leaves to garnish

Method:

1. Preheat oven to 180C and grease a large baking dish
2. Place flour in a bowl and season with salt and pepper. Toss eggplant in seasoned flour, shaking off any excess. Coat large frying pan with oil and heat on medium. Cook eggplant in batches for 2 mins each side until golden. Remove from pan.
3. Cook mince in the same pan on medium heat, until browned. Stir in garlic, anchovies, parsley and passata.
4. Add in milk, red wine, stir in well and season to taste.
5. If using dry lasagne sheets, prepare them now, by boiling in salted water for 7 minutes. Remove from water and drain on clean tea towels.
6. Layer eggplant slices on the bottom of the pan and spoon the mince mixture on top. Layer lasagne sheets on top. Spread a thin layer of tomato paste on the pasta and dot with buffalo mozzarella and Parmesan. Repeat process until all ingredients are used and so that you have 4 equal layers of mince, eggplant and pasta. Ensure the top and last layer is a lasagne sheet.
7. Smear the tomato paste on top, dot with remainder of Parmesan and buffalo mozzarella.
8. Bake for 20 minutes until bubbling and cheese is golden.
9. Garnish with baby basil leaves and serve.