Lasagna is maybe my favorite casserole dish. I’ve tried a bunch of different variations, and this is my favorite non vegetarian version. The chorizo gives a nice layer of spice and umami into the lasagna and the canned cherry tomatoes give more flavor than the traditional tomato puree. Frying all the ingredients in one pan makes sure that you don’t lose any flavor in the process. The béchamel sauce is relatively plain, and a lot of people add cheese in to it in their lasagna, but I prefer a more meaty and tomatoey lasagna. The basil isn’t necessary, but it does provide an exquisite note to the end result.

• 400g mince beef
• ~200g chorizo, cut into bite sized chunks
• 2-3 small onions, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tin cherry tomatoes
• 1 tin tomato puree
• handful fresh basil
• 300ml red wine
• 100g butter
• 1dl flour
• 1l whole milk
• salt and pepper
• lasagna sheets
• parmesan, to coat
• butter, to finish

1. Sautee onions and garlic until translucent. Add in carrots and bell pepper and fry for 1-2 minutes.
2. Turn up the heat on the pan, push the veggies to the edges and start adding the minced beef in batches, allowing it to brown before adding more.
3. After all the minced beef has been added, mix in the cut chorizo and a little while after add in the red wine and stir it in to deglaze the pan.
4. After the wine has been reduced to half turn down the heat to medium low and add both of the tinned tomatoes. leave to simmer for 1-2 hours, stirring occasionally.
5. While the Bolognese is simmering start making the béchamel.
6. Melt the butter in a saucepan. Once melted, add in the flour and mix until you have a uniform paste.
7. Start adding the milk while stirring constantly. If you don’t stir properly at this point the sauce will end up lumpy.
8. Once all the milk has been added continue heating the sauce stirring occasionally until it start to boil. Once it begins to boil, take the sauce off the heat and season with salt and pepper.
9. When the Bolognese has been reduced season to taste. It should be a little over seasoned, since it will flavor the lasagna sheets as well.
10. Start assembling the lasagna. Start with a layer of bolognese, then béchamel then lasagna. Finish off with a layer of béchamel that should use around half of the prepared béchamel sauce.
11. Coat the lasagna with grated parmesan and small nobs of butter.
12. bake in a 175 °C oven for 45-60 minutes, until browned on top .