White lasagna with beef, mushroom and broccoli

Cut the broccoli as small as possible, keeping the stalk, and break the head apart by hand.

Bring a small pot of lightly salted water to the boil, cover and boil the broccoli about seven minutes.

Heat extra virgin olive oil and a splash of water in a pan over medium high and cook the onion about five minutes.

Add a splash of wine so the onion does not burn, then the mushrooms, and let them release their water.

Add 50 grams of butter and the parsley to the mushrooms.

Add the ground beef, pressing it down, and cook on both sides until it greys and browns, seasoning with salt and pepper.

Pour in the rest of the wine and cook until it evaporates and the sauce thickens.

Stir in the boiled broccoli, mashing it a little into the meat, then switch off the heat and stir through the basil.

In a deep small pot over medium-low heat melt 50 grams of butter, stir in the flour until it thickens.

Add the milk a little at a time, stirring and scraping the bottom, until smooth and free of lumps, finishing with the nutmeg. It should be thick but runny.

Spread bechamel over the base of the dish with a little of the filling, then lay the first lasagna sheet, breaking pieces to close any gaps.

Layer bechamel, a generous amount of the meat, mushroom and broccoli filling, provolone, mozzarella and pecorino, then a touch more bechamel, and repeat.

Press down halfway through to compact the layers and gain an extra layer, keeping bechamel back for the top.

Cover the top with bechamel, leaving a gap between the surface and the foil so the foil does not touch it.

Bake covered in foil 20 minutes at 180 degrees Celsius.

Uncover, top with provolone, mozzarella and pecorino and a drizzle of extra virgin olive oil, and bake at 180 degrees Celsius about 10 minutes until the cheese melts; it took about 14 minutes.

Rest about 20 minutes and serve warm rather than hot so it keeps its shape.