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Bello Buffalo Lasagne

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    Ingredients

    For the ragu:

    • A glug of olive oil
    • 1 onion, diced
    • 2 sticks celery, diced
    • 2 carrots, diced
    • 4 garlic cloves, finely chopped
    • 500g buffalo mince
    • 400g tin chopped tomatoes
    • 400g tomato passata
    • 4 sprigs of thyme, leaves only
    • Small bunch of basil, leaves only
    • Salt & pepper

    For the cheese sauce:

    • 50g butter
    • 50g plain flour
    • 750ml full fat milk
    • 1 tsp English mustard
    • 50g good mature cheddar, grated 50g parmesan, grated
    • Salt & pepper
    • To assemble:
    • 9-10 sheets fresh or dried lasagne
    • 100g good mature cheddar, grated
    • 250g Buffalo mozzarella, sliced

    Method

    This dish showcases the versatility and tastiness of buffalo in spectacular style.
    15 min prep
    1.5 hour simmer 40 min bake
    Serves 4-6
     
    For the ragu:
    • Heat a glug of extra virgin olive oil on a medium/high heat in a large frying pan. Add the onion, celery, carrot and garlic to the pan and cook until the onion is softened and translucent. Break up the buffalo mince, add it to the pan and brown all over.
    • Add the tinned tomatoes, passata and herbs, stir well and season to taste.
    • Bring the ragu to a boil then turn the heat right down and simmer at a gentle blip for 1.5 hours.
     
    For the cheese sauce:
    • Melt the butter on a medium heat in a medium saucepan and add the flour all at once, whisking vigorously.
    • Heat for one minute then whisk in the milk bit by bit. Don’t be alarmed if it starts off lumpy, it will be velvety smooth very shortly, just keep whisking.
    • Once thickened, add the English mustard, parmesan and mature cheddar and season to taste.
    • Preheat your oven to 180c fan/200c con/Gas 6.
     
    To assemble:
    • Put about a third of the ragu in the base of a rectangular ovenproof dish, around 4 pint (12” x 8” x 3”) should do the trick. Spoon one third of the white sauce on top and lay a layer of lasagne sheets on top of that. It doesn’t matter if they overlap a bit.
    • Spoon half of the remaining meat sauce on top and then half of the white sauce and lay another layer of lasagne sheets on top then the remaining meat sauce and remaining white sauce.
    • Sprinkle over the cheddar cheese and place the Buffalo mozzarella slices on top.
    • Give it a good grind of black pepper and cook in the middle of the oven for 40 minutes until golden brown on top and preferably slightly overflowing the dish because it looks lovely.
     
    Serve with a simple garlic bread, it really doesn’t need anything else!