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INGREDIENTS
- Ragu
- 1tbsp olive oil
- 150g green lentils
- 2 onions
- 2 cloves garlic
- 6 good quality pork sausages
- 1 red pepper
- 2 carrots
- 175ml red wine
- 3 tbsp tomato puree
- 1 400g tin chopped tomatoes
- A few sprigs of rosemary
- 1 tsp fennel seeds
- Freshly ground black pepper
White Sauce
- 15 sage leaves
- 750 ml milk
- 6 tbsp plain flour
- 75g butter
- 150g Mature Cheddar
For the Rest
- 150g Mature cheddar
- 75g Parmesan
- 500g dried lasagne sheets
- 15 sage leaves
METHOD:
To make the ragu
1/ Remove the sausage meat from the skin of the sausages. Dice the onion and pepper. Finely grate the garlic and coarsely grate the carrots. Rinse the lentils. Crush the fennel seeds, take the leaves off the rosemary and roughly chop.
2/ Add the oil to a pan over a high heat ( a wide, shallow pan works well if you have one). When the oil is hot add the sausage meat to the pan breaking it up as you do so. Cook this for a good 5 – 10 mins until the sausage meat has started to brown and crisp up on the outside. Then add the onion and garlic and cook for a few mins more.
3/ Add the carrot, pepper and tomato puree and cook for a few more mins before adding the wine. Let the wine reduce by at least half then add the tinned tomatoes, lentils, fennel and rosemary. Fill the tin the tomatoes came in with water and add to the dish, do this 3 times.
4/ Bring to a boil, then turn the heat down and leave it to simmer vigorously for at least half an hour. Check the lentils are cooked through and if they’re not cook for a little longer.
To make the white sauce:
- Grate the cheese.
- Put the flour, milk, butter and sage leaves in a saucepan on a medium heat.
- Whisk continuously while you’re heating.
- Bring to the boil (this will probably take about 10 mins). Boil for a couple of mins while whisking and then turn off the heat, fish out the sage leaves using a fork, add the grated cheese, some freshly ground black pepper and stir.