Rabbit ragù lasagne

Method

1. Heat the oil in a large, deep frying pan over a medium-high heat, then fry the lardons for 2-3 minutes until crisp. Transfer to a plate using a slotted spoon.
2. Put the onion, carrots and celery in the same frying pan with a pinch of salt and pepper, then fry gently for 10 minutes until softened. Add the garlic and cook for a minute more. Add the rabbit mince and brown for 4-5 minutes, breaking it up with a wooden spoon. Add the wine and bubble for 5 minutes, then stir in the Worcestershire sauce, tomato purée, milk and chopped tomatoes. Cook for 30 minutes over a low-medium heat until thickened. Remove from the heat, season with salt and pepper, then stir in the lardons, oregano and most of the basil.
3. For the béchamel sauce, pour the milk into a saucepan and add the cloves, mace and bay leaves. Gently heat until the milk is steaming. Turn off the heat, strain the milk and set aside (discard flavourings).
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4. Melt the butter in a medium heavy-based saucepan over a medium heat. Add the flour and stir constantly for 3-4 minutes until it starts to smell biscuitty. Slowly whisk in the warm milk, then cook for 6-8 minutes, stirring with a wooden spoon until thickened. Remove from the heat, stir in 20g of the grana padano and the grated nutmeg, then season well with salt and pepper. Heat the oven to 200°C/180°C fan/gas 6.
5. To assemble, spread a little ragù over the base of a 2 litre baking dish, then cover with slightly overlapping lasagne sheets. Pour over a third of the béchamel, sprinkle with a little grana padano and top with half the ragù. Cover with another layer of lasagne, half the remaining béchamel, then the rest of the ragù. Add the final layer of pasta, then the rest of the béchamel and grana padano. Bake for 35-40 minutes until golden. Serve garnished with the remaining basil.