Lasagna with Meatballs and Béchamel Sauce

Many Italians will argue that their version of lasagna is the true recipe. Northerners tend to use a Béchamel sauce, while southerners use mozzarella. Either method has its merits. If you prefer Béchamel, then just replace the mozzarella. The true secret and what really sets this recipe apart is the meatballs. Many Sicilians who came to America were poor, and the cuisine they brought with them was based on the tradition of using less and inexpensive ingredients to make more. Therefore instead of layers of rich, expensive meat throughout the lasagna, small amounts of meat are divided through the dish in the form of meatballs. Always use fresh mozzarella; it really does make a difference in flavour.

2 Tbsp. extra-virgin olive oil
1 large red onion, finely chopped
lean ground beef (500 g)
2 tsp. dried thyme
Parmesan, freshly grated (75 g)
2 medium egg yolks
4 large cloves, garlic crushed
red wine (175 mL)
passata (2x500 g)
1 Tbsp. caster sugar
butter (30 g)
all-purpose flour (40 g)
milk (500 mL)
2 bay leaves (fresh or dried)
1 Tbsp. wholegrain mustard
1 pkg fresh lasagna sheets (250 g)
mozzarella, freshly grated (250 g)

Assemble up to a day before and chill. Add 15 mins to the final cooking time from chilled.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Heat 1 Tbsp. of oil in a large, deep frying pan and fry the onion with a pinch of salt on a low heat until tender (about 10 minutes), then tip into a large bowl and allow to cool slightly. Add the mince, thyme, 50 g Parmesan and the egg yolks. Season with salt and a generous amount of pepper and mix together with your hands. Roll the mixture into about 30 small balls (this is easiest with damp hands).

Heat the rest of the oil in the pan and brown the meatballs all over, in 2 batches. Remove from the pan with a slotted spoon and set aside. Add the garlic and fry, stirring, for a minute or so until aromatic. Pour in the wine, increase the heat to high and boil for a couple of minutes to reduce, scraping the sticky goodness up off the bottom of the pan. Add the passata and sugar. Bring to the boil, then simmer for 40 minutes until thickened; season and remove from the heat. Set aside 12 of the meatballs (for the top) and stir the rest into the sauce.

Make the White Sauce:
Place the butter and flour in a medium saucepan and heat gently, stirring, until the butter has melted and the flour is incorporated. Continue to stir over a low heat for 2-3 minutes, until the flour is golden brown. Whisk in the milk a splash at a time, until you have a smooth sauce. Add the bay leaves and bring to the boil, stirring. Simmer for 2 minutes, then remove from the heat. Add the mustard and remaining Parmesan, stir until melted and season to taste.

Assembly:
Arrange half the meatballs in sauce in a 30x20cm baking dish. Top with half the lasagne sheets, tearing them to fit. Spoon over half the white sauce, removing the bay leaves, and top with one third of the mozzarella. Repeat these layers once more.

Arrange the reserved meatballs on the top and scatter with the remaining mozzarella. Bake for 30 minutes, until golden. Allow to rest for 5-10 minutes before serving.