Cheese & Onion Lasagne

Peel and finely slice the onions. Melt the butter in a heavy-based pot over a medium heat and add the onions, thyme and bay leaves. Gently cook for around 30 mins, stirring so the onions don’t catch, until lightly golden and smelling sweet. In the meantime, drain and cut the pickled onions in half. Add the pickled onions, Worcestershire sauce and the stock to the pan, simmering for another 5 mins until reduced and thickened.

Heat oven to 200°C. For the béchamel, grate the cheeses, finely chop the chives and melt the butter in a large pot over a medium heat. Add the flour and cook out whilst stirring for around 4 mins, until golden and smelling biscuity. Gradually add the milk, mixing well after each addition to ensure there are no lumps. Continue adding the milk whilst whisking until it's all incorporated, then add in the mustard and most of the cheese, saving some for the top. Mix well and simmer for a couple of minutes before adding most of the chives and seasoning with salt and pepper.

Add a ladle of the cheese sauce to a baking dish around 20cm x 30cm, then layer with lasagne sheets. Top with some of the onion ragù, then more of the béchamel. Repeat with the lasagne sheets, ragù and béchamel until you’ve used up all the ingredients, ending on a layer of sauce. Top with the remaining cheeses and chives, then pop into the oven for 45 mins, until a knife can be pushed through with no resistance. If it needs longer, cover with tin foil and pop back in the oven for 10-15 mins. When cooked, remove from the oven and set aside to cool for 15 mins before cutting and serving.