Name: Pork, fennel & ricotta lasagne
Prep time: 40 min
Cook time: 4 h 30 min
Total time: 5 h 10 min
Yield: 12
Ingredients: 3 tbsp olive oil; 100g pancetta diced; 1 kg pork mince; 500g onions finely sliced; 2 celery sticks finely chopped; 3 medium-sized carrots finely chopped; 1 fennel bulb around 275g, finely chopped; 6 garlic cloves crushed; 5 rosemary sprigs; 3 bay leaves; 2 tsp fennel seeds (optional); 2 tsp caster sugar; 200ml dry white wine; 1 litre chicken stock; 400ml whole milk; 1 tbsp Worcestershire sauce; 300g swiss chard stalks finely sliced and leaves roughly chopped; 500g dried lasagne sheets; 85g butter; 85g plain flour; 1 litre whole milk; ½ whole nutmeg; 250g ricotta; 100g parmesan grated

Pork, fennel & ricotta lasagne in a baking dish

3 tbsp olive oil
100g pancetta
diced
1 kg pork mince
500g onions
finely sliced
2 celery sticks
finely chopped
3 medium-sized carrots
finely chopped
1 fennel bulb
around 275g, finely chopped
6 garlic cloves
crushed
5 rosemary sprigs
3 bay leaves
2 tsp fennel seeds
(optional)
2 tsp caster sugar
200ml dry white wine
1 litre chicken stock
400ml whole milk
1 tbsp Worcestershire sauce
300g swiss chard
stalks finely sliced and leaves roughly chopped
500g dried lasagne sheets

For the béchamel

85g butter
85g plain flour
1 litre whole milk
½ whole nutmeg
250g ricotta
100g parmesan
grated

Method

step 1
Add 1 tbsp of the oil to a large, deep flameproof casserole dish, or a deep saucepan. Stir in the pancetta and brown over a medium-high heat for 5-6 mins until golden, then transfer to a bowl using a slotted spoon. Add the mince to the pan in batches. Brown all over, around 8 mins, then transfer to the same bowl as the pancetta. Pour in the remaining oil and stir in the onions, celery, carrots and fennel along with a pinch of salt. Cook for 10-12 mins partially covered, until the veg has softened. Stir in the garlic, rosemary, bay leaves, fennel seeds, if using, and the sugar, cooking for a few more minutes until fragrant. Return the meat back to the dish.
step 2
Splash in the white wine and reduce by half. Pour in the stock, milk and Worcestershire sauce. Bring to the boil, then place a lid on askew, and set the heat to a simmer. Cook for 3½ hrs, then stir in the chard stalks. Cook for a further 30 mins until reduced but there is still some liquid, and the flavours have developed. When you press down into the ragu with a ladle, liquid should slowly fill it but it shouldn’t flood in. Stir in the chard leaves and season to taste. Will keep chilled for up to three days.
step 3
When the ragu has 15 mins left, make the béchamel. Heat the butter in a large saucepan over a medium heat until foaming. Stir in the flour and cook for 2-3 mins until darkened in colour. Splash in the milk, a little at a time, whisking well, making sure you get right into the corner of the pan. Once all the milk has been added, grate in the nutmeg and bring to a gentle simmer. Cook, stirring frequently, for 4-5 mins until thickened, then remove from the heat, whisk in the ricotta and half the parmesan. Season well and set to one side.
step 4
To assemble the lasagne, remove and discard the rosemary sprigs and bay leaves from the ragu using a slotted spoon. Spread two ladles of béchamel over a large baking dish, then top with three ladles of ragu, spreading this right out to the edges too, then a layer of lasagne sheets. Repeat this process, to make around five layers, finishing with the final two ladles of béchamel. Scatter over the remaining parmesan. Season well with pepper. Will keep chilled for up to a day or wrapped in the freezer for up to three months. Leave to cool first. Defrost thoroughly before baking.
step 5
Heat the oven to 200C/180C fan/gas 6. Bake for 30-40 mins, or 40-50 mins from chilled until the edges are crispy.