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Preheat the oven to 180C/350F/gas 4. In a large casserole-type pan slowly fry the pancetta and cinnamon until golden, |
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then add the onion, carrot, garlic and herbs and about 4 tbsp of olive oil. Mix together,
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then add the beef and pork. Cook for about 5 minutes, |
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then add the tinned tomatoes and the wine or water. |
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Add the bay leaves and bring to the boil. Then get some greaseproof paper, wet it and place it on top of the pan with a lid placed on top as well. Then place in the preheated oven for 2 hours or simmer on the hob over a gentle heat for around 1 ½ hours. |
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Rub your butternut squash slices with olive oil, and sprinkle with salt, pepper and the bashed-up coriander seeds and chilli. Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side. |
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Mix together your crème fraiche, anchovies, and a handful of Parmesan, and season with salt and pepper. You may need to loosen the mixture with a little milk. |
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Turn the oven to 200C/400F/gas 6. To assemble the lasagne, rub an earthenware lasagne dish with olive oil, lay some sheets of lasagne over the bottom and drape them over the sides. |
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Add a layer of meat, |
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a little white sauce and a sprinkling of Parmesan. |
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Break the butternut squash into pieces and use this as one layer, then repeat the layers, |
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finishing with a layer of pasta covered in white sauce.
Tear over the mozzarella and sprinkle with some extra Parmesan. |
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Cook in the preheated oven for 30-35 minutes.
Source : Jamie Oliver "Jamie's Dinners" |
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Recipe
- 4 rashers pancetta or smoked bacon, finely sliced
- A pinch of cinnamon
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 2 handfuls of mixed fresh herbs (sage, oregano, parsley, rosemary, thyme)
- Olive oil
- 400g/14oz shin of beef or stewing beef, minced coarsely
- 200g/7oz pork belly, skin removed, minced
- 2 x 400g tins of good-quality plum tomatoes
- 2 glasses of red wine or water - 2 bay leaves
- 1 butternut squash (small one), halved, deseeded and roughly chopped
- 1 tbsp coriander seeds, bashed
- 1 dried red chilli, bashed
- Sea salt and freshly ground black pepper
- 400g/14oz fresh lasagna sheets
- 400g/14oz mozzarella, torn up
FOR THE WHITE SAUCE
- 1 x 500ml tub of crème fraiche
- 3 anchovies, finely chopped
- 2 handfuls of freshly grated Parmesan cheese
- Optional: a little milk
SERVES : 6
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