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© David Loftus
Jamie recommends this wine to go with this recipe
simple baked lasagne
main courses | serves 6
Lasagne is always best when made with fresh sheets of pasta, and these are now available in packets in all good supermarkets. Dried lasagne is fine as well, but it will need to be simmered gently to soften it before using. I haven't used a béchamel sauce because it takes too long – I've used a crème fraîche mixture that does a great job. A mixture of beef and pork is really tasty – it's just a brilliant sauce which can also be used for making spaghetti bolognaise, stuffing cannelloni, mixing with sautéd mushrooms and pappardelle.Preheat the oven to 180ºC/350ºF/gas 4. 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 tablespoons of olive oil. Mix together, then add the beef and pork. Cook for about 5 minutes, then add the tinned tomatoes and the wine or water. 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 an hour and a half. 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. Mix together your crème fraîche, 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 200ºC/400ºF/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 (see pages 10–11). Add a layer of meat, a little white sauce and a sprinkling of Parmesan. 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 until golden.
• from Jamie's Dinners
ingredients
• 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 fresh herbs (sage, oregano, rosemary, thyme)
• olive oil
• 400g shin of beef or stewing beef, minced coarsely
• 200g 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, halved, deseeded and roughly chopped
• 1 tablespoon coriander seeds, bashed
• 1 dried red chilli, bashed
• sea salt and freshly ground black pepper
• 400g fresh lasagne sheets
• 400g mozzarella, torn up
for the white sauce
• 1 x 500ml tub of crème fraîche
• 3 anchovies, finely chopped
• 2 handfuls of freshly grated Parmesan cheese
optional: a little milk
• a pinch of cinnamon
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 cloves of garlic, peeled and finely chopped
• 2 handfuls of fresh herbs (sage, oregano, rosemary, thyme)
• olive oil
• 400g shin of beef or stewing beef, minced coarsely
• 200g 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, halved, deseeded and roughly chopped
• 1 tablespoon coriander seeds, bashed
• 1 dried red chilli, bashed
• sea salt and freshly ground black pepper
• 400g fresh lasagne sheets
• 400g mozzarella, torn up
for the white sauce
• 1 x 500ml tub of crème fraîche
• 3 anchovies, finely chopped
• 2 handfuls of freshly grated Parmesan cheese
optional: a little milk
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Please, please DO NOT 'cheapen' your recipes. I believe in feeding my family the best quality foods i.e. the best I can afford and am happy to work out the alternatives/replacements myself. The only frustrating thing sometimes is getting certain ingredients here so I what I do is get them when I am over in London. So, please, keep the recipes as they are meant to be. Write another book for economical fare.
Your fans,
Liza and her 3 sons
XlucyX
Thank youthermos
Thanks
pero bueno creo que its going to be delicious! Hilarious trying to find ingredients in my local, Raval, en Barcelona...Im using natural greek Yoghurt én vez de creme faiche ...eeeeeeeek think its gonna curdle!!! and im hoping that butternut squash is "carbassa" in spanish hehe...experimental de verdad!
Lots of love jamie, your my food hero.
April, 16 xxx
P.S. id love to see you do a show that could show kids my age the qualities and enjoyment of cooking.
My 12 year old has given your books to his dad for Xmas for the past few years. They love to cook from your book. And they love watching your show!
Thanks Jamie! Keep up the great work! I love having a night off!
Jo
Cheers Mel
In my opinion Jamie is head and shoulders above all other celebrity chefs because you can follow his recipes to a tee and they all taste and look as good as they do in the pictures. His passion for food is contagious and inspiring. Legend!
xoxXxox
I decided on this lasange because it is my all time favourite :)
i hope it wows the judges so i can get my A
coz he makes cooking delicious dishes look so blardy simple!!
Argh! d;D
Concerning the people complaining about pricy recipes, i really think that you can remoove one third of the ingredients here and still get really good stuff. But i don't agree when people says that you should get involved in more cheap priced food and stuff. Food IS pricy, when you want quality. And cooking these recipes needs a whole lot of love and passion for cooking and eating, however the price is to consider to get the A-1 results. Its just like this!!
( BTW iam 22 and i live on my own while studying.. i just cook a really good meal sometime, and pays big money for it, but still looooooooooving it!)
Much love from Montreal, Canada!! Keep on the great work
Andy
www.recipebuddys.com
somthing drasticly needs doing and the simplest ideas are always the best so keep up the good work jamie !
I have been using my time off on maternity to learn to cook more meals to pass on to my daughter so thanks for the inspartaion!!!
The lasagne sounds YUMMY... BUT does it have the L FACTOR?
Jamie would you consider being a judge on the L FACTOR....? A new relaity tv cooking competition hosted by Davina, u can be one of our judges? You can be Simon Cowell of the lasagne world. I will get my people to contact your people.
Speak soon partner
thanks for that lasagne recipe it helped to impress the girlfriend she loves lasagne and always says im just a typical aussie that can only cook a steak on the bbq.
Robert Andrews.
Just wanted to say thanks for such brilliant shows you never stop amamzing me. Espeically thanks for the schools dinner, and to all your hard work, my 6 year old boy now has very healthy school dinners. Both my boys 4 & 6 love watching your shows which i have started to sky+. They often want to make one of your recipes and we joke they could be the next Jamie Oliver! Yesterday i made your Coleslaw for the 1st time, it is so lovely and really easy and quick don,t think i will ever buy it again. Whilst making it my 4yr old asked why is Jamie Oliver on the front of that book, what a mark you have made being recognized by 4 yr olds. Can not wait to watch tonights show.
Jah
Programme was GREAT but think you may need all the help you can get. x
Saw the programme last night my only comment is I wished the recipes were for one.Brilliant nevertheless,keep it up.
Colin Fincham.
I also think that this recipe is 'way too complicated and wouldn't be one most people would rush to make. Too many ingredients that are too expensive and involved. Hope we get some new programs in the US soon!
Natalie, in Derby.
Keep up the good work! x
Loving the squash idea can't wait to try it. Must admit I tend to replace Red Wine with a good splash of L&P and a good measure of vodka.Think Bloody Mary and trust me, give it a whirl!
Keep up the work, looking forward to next Tuesday.