2. Spain
The Spanish version brings a smoky element to this hearty dish, thanks to that most famous of Spanish sausage exports – chorizo. One thing you won’t find the Spanish compromising on is that they’d only ever use cold-pressed or extra-virgin olive oil for any elements of the dish requiring cooking, such as when you simmer the onions and chorizo upfront.
The other cuts of meat are typically chicken breast, minced beef, minced pork, pork liver pate and minced bacon. It is also popular to mix all of these meats together but always ensure you include either chicken breast or ground beef — if you use only the pork-derived ingredients, the dish will be too sweet.
The other distinguishing factor about a Spanish lasagne is that the meat is often browned or glazed in a half a cup of brandy. Alternatively, some white wine is added to the white sauce. Serve with an olive, greens and feta salad.