Select a 30cm x 20cm roasting or baking dish or equivalent, about 2.3 litre capacity. To make the beef ragu, heat the olive oil in a large saucepan over a medium heat, add the onion, carrot and celery and fry for 8-10 minutes until aromatic and lightly coloured, stirring occasionally and adding the garlic just before the end. Add the mince and cook, stirring frequently until it seals and changes colour. Pour in the red wine and simmer until reduced by about half. Add the chicken stock, tomato puree, bay leaf, chilli and some seasoning. Bring to a simmer, then cover and cook over a low heat for 45 minutes. Leave the sauce to stand for a few minutes, then skim off any oil on the surface and discard the bay leaf. Taste for seasoning. If making the lasagne in advance, leave the sauce to cool.
To make the white sauce, whisk the crème fraiche with the milk in a large bowl, then stir in half the parmesan, some seasoning and nutmeg.
In the base of your baking dish spread a thin layer of beef ragu, arrange a layer of lasagne sheets on top, breaking to fit as necessary, spread with a thin layer of white sauce followed by another of ragu. Repeat until you have four layers of each, finishing with white sauce. Scatter over the remaining parmesan and the cherry tomatoes. If not cooking straight away, reserve in the fridge (you can prepare to this stage a few hours ahead).
When ready to cook, preheat the oven to 190C/170C fan/gas 5 and bake the lasagne for 35-45 minutes until golden and bubbling on the surface. It may take a little longer if cooking from chilled.
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|Serving Size: 1 Serving (544g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 307 (48%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||45 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 115.2mg||35 %|
|Sodium 616.3mg||21 %|
|Potassium 1034.4mg||27 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 13.7g|
|Protein 45.9g||66 %|
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Calories per serving: 634
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