Lasagne recipes vary. I’ve made this a few times and like it. Credit to Maria, aged 92 (sadly passed) who shows us how to make it in this video on the Pasta Grannies channel!

4 -6 people:

For the ragù:

• 2 garlic cloves
• 3 sage leaves (wrapped in muslin)
• 200g unsmoked pancetta, diced
• 1.5 kg minced pork (loin or shoulder)
• 1 litre beef stock
• 1 heaping tbsp of tomato paste
• 400 g passata
• Salt, pepper

For the béchamel:

• 30 g butter
• 30 g flour
• 1/2 litre whole milk
• 1/2 a nutmeg, grated
• For sprinkling: 50g Parmesan

Use a deep dish. 

Layer in this sequence, ragu, bechamel, sprinkle of parmesan, lasagna. Repeat 4 times and finish with a layer of ragu, bechamel and parmesan. The ragu has a lot of seasoning so don’t over do the parmesan.