Jono & Jules do food & wine

This ‘white’ lasagne is a bit different as it has no tomato sauce. Very rich and delicious though.

Wine Suggestion: we think that this dish suits earthy whites and happily suggest the Salwey Weissburgunder (Pinot Blanc) from Baden in Germany which is a gem, but could also suggest a Vin Jaune from the Jura, or the Jean Fournier Aligoté from Burgundy (one of the few brilliant examples of this grape).

White Lasagne – serves 6

• 15g dried porcini mushrooms
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 150g pancetta cubes
• 500g veal mince
• 1 tbsp plain flour
• 300ml white wine
• 200ml chicken stock
• 2 tsp of thyme leaves
• 8-10 fresh lasagne sheets (or use dried ones)

FOR THE BÉCHAMEL:

• 50g butter
• 50g plain flour
• 750ml milk
• a good grating of nutmeg
• 100g Parmesan, grated

Put the porcini into a small bowl and pour over enough boiling water to just cover.

Heat a little olive oil in a large pan and cook the onion and garlic until soft. Add the pancetta and cook for a few minutes until the fat is released. Add the veal mince and cook until it starts to brown. Break it up well with a wooden spoon as it cooks. Stir in the flour.

Chop the porcini and add the the pan with the soaking liquid (leave the gritty bits behind in the bowl). Add the wine, stock and thyme and season. Leave to simmer for 30 minutes until the sauce is reduced and sticks to the mince. Depending on how much mushroom liquid you added it may take a bit longer.

To make the béchamel, melt the butter in a pan then add the flour. Cook for a few minutes, stirring, then gradually pour in the milk until you have a smooth sauce. Cook for a few minutes, then stir in the nutmeg and most of the Parmesan and season.

Heat the oven to 190C/170C Fan/Gas 5.

Layer the mince, lasagne sheets and béchamel in a baking dish, finishing with a layer of lasagne and béchamel. Sprinkle over the rest of the Parmesan and bake for 40 minutes until golden.

(Original recipe by Lulu Grimes IN: Olive Magazine, September 2015.)