Lamb ragù lasagna

Preheat the oven to 150°C/gas mark 2

To begin, slow-roast the lamb shoulder for the ragù. Roughly break up the onion quarters and place in a baking tray, then sit the lamb shoulder on top. Using a small knife, make small incisions in the shoulder and stuff with the garlic cloves and rosemary sprigs. Drizzle with olive oil, season with rock salt and cover with foil

Roast for 3–4 hours, or until the meat is tender and falling away from the bone. Whilst still warm, pull the meat into strands with 2 forks - you will need approximately 600g of meat for this dish, so use any extra you may have in sandwiches, curries or stews

To make the ragù, sweat the carrots, celery, onion and pancetta until soft in a large pan

Add one third of the red wine, reduce it right down then add the next third. Then reduce again and add the final third. Add the tomato purée and stir for 5 minutes to cook out

Add the passata, stock and half the tomatoes and reduce at a simmer for around 30 minutes, or until the sauce has thickened

Fold through the rest of the tomatoes, the seaweed and pulled lamb shoulder. Simmer for a further 20 minutes, adding a little more stock to loosen if needed

To make the cheese sauce, make a roux by melting the butter in a pan then folding in the flour. Stir on a low heat for a few minutes, then gradually whisk in the warmed milk

Keep whisking until you have a silky, thick sauce. Then stir in the cheeses and mustard. Taste and adjust the seasoning with salt and pepper

Blanch your lasagne sheets in salted boiling water for a couple of minutes. This will make it easy to cut into shape if you are making individual portions

Preheat your oven to 180°C/gas mark 4

Now start to assemble the lasagna. If using individual dishes per person, cut the lasagne sheets neatly to fit the dishes (3 or 4 layers). Start with a layer of lamb ragù, followed by cheese sauce then the pasta. Repeat 3 times, the final layer should be the cheese sauce. Bake in the oven for 30–40 minutes until golden and bubbling on top

Finish with grated Parmesan and fresh basil leaves