Gordon's lasagne recipe - Recipes - BBC Good Food

Bring the stock to a simmer, add the veal and poach for 1-2 minutes. Remove from the pan with a slotted spoon, cool. Continue simmering the stock and cook the leeks and carrots for 2-3 minutes, remove with a slotted spoon and refresh under cold water. Drain. cook the mangetout, courgettes and beans for 1 minute, refresh and drain as before. The green veg should still be a vibrant colour.

Add the wine to the stock with the bay leaf and simmer for 5 minutes until you have about 5 tbsp left. Fry the mushrooms in the butter until they are browned and cooked through. They should be nice and dry so make sure any liquid they give off evaporates. Wilt the spinach in a pan for a couple of minutes, drain and squeeze out any excess water.

Heat the oven to 200C/fan 180C/gas 6. Add the ricotta, parsley and chervil to the stock and season. Cool. Add the veal and all the vegetables to the mixture. Put a layer of lasagne sheets in a deep 20cm x 26cm dish. Spoon half the veal mixture on top, cover with more pasta and then the spinach. Cover with the remaining chicken mixture and then the final layer of pasta. Mix the egg and crème fraîche and spoon over the top, spreading the mixture out so it covers all the pasta. Sprinkle with parmesan - there should be quite a heavy layer of cheese. Bake for 20-25 minutes until the top is crisp and golden brown.

White lasagne 'A white lasagne works well in summer, so I'm using British veal and summer veg. Lasagne is quite time-consuming so try ricotta in place of the traditional white sauce. I like fresh porcini (ceps) in season or you can use chestnut mushrooms.'