Meat Lasagna With Peas - cooking recipe

Ingredients

6 tbsp olive oil
2/3 lb frozen peas, thawed
1 None onion, chopped
8.75 oz ground pork
1 stalk celery, chopped (reserve a few leaves for garnish)
1 None carrot, chopped
2/3 cup dry white wine
1 - 13.5 oz can tomatoes
3.5 oz ham, roughly chopped
2 1/2 tbsp butter or margarine
3 tbsp all-purpose flour
2 cups 2% or whole milk
1 pinch grated nutmeg
12 sheets lasagna, blanched in boiling water for 1 min then drained and rinsed
1/4 lb Parmesan cheese, grated

Preparation

Preheat the oven to 400\u00b0F. Heat 4 tbsp oil in a saucepan, add the peas and onion and cook for 4-5 mins. Remove from the pan and set aside. Heat the remaining oil, add the ground pork, celery and carrots and cook, stirring, for 4-5 mins. Add the wine and simmer until the wine has evaporated. Add the tomatoes and cook, covered, for 30-40 mins, adding a little water as needed. Add the onions, peas and ham to the sauce about 3 mins before the end of the cooking time.
For the bechamel sauce, melt the butter with the flour, then stir in the milk. Bring to a boil, simmer for 1-2 mins, then season and add a pinch of nutmeg.
Grease a baking dish and lay 3 lasagna sheets on the bottom. Add 1/3 of the meat sauce and sprinkle with a little Parmesan. Repeat the process twice more, then top with the remaining lasagna sheets and pour the bechamel sauce over top. Sprinkle with the remaining Parmesan. Bake for 25-30 mins until golden. Serve garnished with the reserved celery leaves.