Herb Lasagne

340
Herb Lasagne

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adapted from Jamie Oliver's book, Jamie's Dinners.

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    slices pancetta or bacon, finely sliced

  • Pinch of cinnamon

  • 1

    onion, finely chopped

  • 1

    carrot, finely chopped

  • 2

    cloves garlic, peeled and finely chopped

  • 2

    handfuls of mixed fresh herbs (sage, oregano, parsley, rosemary, thyme)

  • olive oil

  • 14

    oz shin of beef or stewing beef, coarsely ground

  • 2

    14 oz cans of good quality plum tomatoes

  • 2

    glasses of red wine or water

  • 2

    bay leaves

  • 1

    butternut squash, halved, deseeded and roughly chopped

  • sea salt

  • black pepper, freshly ground

  • 1

    Tbsp coriander seeds, bashed

  • 1

    dried red chilli, bashed - optional

  • 14

    oz fresh lasagne sheets

  • 14

    oz mozzarella, torn up

  • FOR THE WHITE SAUCE:

  • 1

    pint of creme fraiche

  • 2

    anchovies, finely chopped

  • 2

    handfuls of freshly grated parmesan cheese

  • a little milk, optional

Directions

Preheat oven to 350 degrees F. In a large casserole-type pan slowly fry the pancetta and cinnamon until golden, then add the onion, carrot, garlic and herbs and about 4 Tbsp olive oil. Mix together, then add the beef and pork. Cook for about 5 minutes, then add the canned tomatoes and the wine or water. Add the bay leaves and bring to the boil. Then get some wax 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 stovetop over a gentle heat for arund an hour and a half. Rub your butternut squash slices with olive oil, and sprinkle with salt, pepper and the bashed up corainder seeds and chilli. Place on baking sheet 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. Mix together your creme fraiche, anchovies and a handful of Parmesan, and season with salt and pepper. You may need to loosen the mixture with a little milk. Turn the oven to 400 degrees F. To assemble the lasagne, rub and earthenware lasagne dish with olive oil, lay some sheets of lasagne over the bottom and drape them over the sides. Add a layer of meat, a little white sauce and a sprinkling of Paramesan. Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce. Tear over the mozzarella and sprinkle with some extra Parmesan. Cook in the preheated oven for 30-35 minutes.


Nutrition

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