Spicy lasagne

Preheat the oven to 190 ºC and lightly butter a large square or rectangular ovenproof dish. Steam the spinach until tender, season well with salt and pepper and chop. Set aside.
Heat a large saucepan, add the oil and stir-fry the onion, garlic, celery and carrot until the onion is tender. Remove from the saucepan. Fry the two kinds of mince in the same saucepan until cooked, breaking up the lumps with a fork.
Add the vegetables. Pour over the port and bring to the boil. Add the tomatoes, stock and sausage and season generously with salt and pepper. Bring to the boil, cover, reduce the heat and simmer for about 75 minutes to form a flavoursome sauce.
Meanwhile melt the butter in a medium-sized saucepan and stir in the flour. Heat for 1 minute while stirring, remove from the heat and gradually stir in the hot milk. Season and heat while stirring continuously until the sauce comes to the boil and thickens. Cool slightly.
Spoon a third of the mince into the bottom of the dish and cover with a layer of spinach, mozzarella and uncooked pasta sheets. Repeat the layers three times, ending with a layer of pasta sheets. Pour the white sauce over the pasta sheets and sprinkle with breadcrumbs. If the lasagne is made in advance, cool, cover and chill or freeze. Bake the lasagne for about 45 minutes or until golden brown and cooked. Serve hot.
Serves 8.