Preheat the oven to 200°C.
Heat one tablespoon oil in a saucepan and sweat the onion and garlic until translucent, then add the mushrooms, carrot and tomatoes.
In a separate pan, fry the beef in a tablespoon of oil and a little salt and pepper until browned, add the wine and cook for one minute. Stir into the vegetables.
Add the pasata, Worcestershire sauce, tomato purée and mixed herbs and simmer for 30 minutes so the flavour intensifies and the sauce thickens. Season to taste.
Meanwhile make the Gorgonzola sauce. Melt the butter in a saucepan and stir in the flour using a wooden spoon. Slowly whisk in the milk and watch the sauce thicken.
Stir in the Gorgonzola until melted and season with black pepper.
Lay half the spinach over the base of an ovenproof dish and top with half of the beef mixture. Top with a layer of pasta sheets, but do not overlap them. Spread just under half of the Gorgonzola sauce over the lasagne sheets and top with the rest of the spinach leaves. Make a final layer of meat, then lasagne and top with the remaining Gorgonzola sauce.
Scatter crumbled Gorgonzola piccante over the top of the dish and bake in the oven for 40-50 minutes until bubbling. Top with basil and serve.
Cook’s tip: You can always prepare ahead and make the bolognese sauce a day in advance.
Recipe courtesy of Gorgonzola.