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simple baked lasagne

servings
6

method

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

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1. by Heather on Tue 17 Jan 2012 @ 13:45

Butternut Squash and Anchovies in a lasagna? WTF?

2. by me me on Mon 02 Jan 2012 @ 20:10

yuk yuk yuk..and cost an arm and leg to make

3. by ramarajan on Fri 28 Oct 2011 @ 09:41

Good one...

4. by sharon on Tue 25 Oct 2011 @ 21:20

I made this recipe today and it was truly the best lasagne I have ever had! I was worried about the creme fraiche sauce but I really couldn't fault it! I served this for 4 adults and 1 child and everyone loved it (even the difficult adult who doesn't like 'different' food- everything repeats on him - but not this!) I still have enough to serve three for dinner tomorrow. If your thinking about cooking this then stop thinking and get cooking! SIMPLE HEAVENLY!!! ;))

5. by ANDREA on Sat 24 Sep 2011 @ 17:30

such an amazing recipe!!!!!my 2 year old just couldn't stop eating !!!!!!!!!!and we r going through a tough period too,he refuses to eat!!!!!but didnt even blink twice when i put this in front of him!!!!!!!!i just added some blue cheese to it, it's a fantastic dish!!!!!!!!!!!!!!!!!! thank for existing Jamie!!!!!!!!!!

6. by foodieclaire on Mon 18 Jul 2011 @ 13:26

ALWAYS a winner. Has been my best recipe to date. Cooked it again last night and my other half said it was the best one I've made so far. I also documented it here. Forget any critical reviews about it not working - it is a STUNNING recipe. http://foodieclaire.wordpress.com/2010/04/28/jamie-oliver-simple-baked-lasagne/

7. by Courtney on Fri 01 Jul 2011 @ 08:41

This is the most amazing recipe for Lasagna! I would never have thought to put pumpkin into it and it tastes great! My partners favorite meal! Thanks Jamie!

8. by Vicki on Sun 15 May 2011 @ 00:58

I love this recipe and so does my boyfriend and all our friends. I do make one tweak though but putting in a little less butternut squash, about two thirds of the amount it states. I think it gives the dish a more balanced flavor :) And yes the ingredients can be quite expensive so it's for special occasions only!

9. by bex on Wed 04 May 2011 @ 21:09

Really lovely recipe. The hoover (boyfriend) loved it. My only criticism would be the expense of the ingredients - over £20 but then it makes enough to last a few days. It also takes a while to make so you do have time to make a bechamel sauce. I used half creme fraiche and hald single cream for the white sauce which was lovely.

10. by Marcella Smith on Thu 14 Apr 2011 @ 00:59

I am a big Jamie fan and have tried and enjoyed all the recipes but sorry this one is awful! The butternut squash just doesn't do it for me and felt sick after eating it. My family felt the same

11. by Lou on Sat 02 Apr 2011 @ 23:57

Jamie has created and shared many wonderful recipes with us but I'm afraid this isn't one of them! The pork and creme fraiche should not be in Lasagne! It really doesn't work!

12. by Dave The Rave on Sat 02 Apr 2011 @ 23:41

Well it's quite apt the recipe contains mince, because this lasagne was 'pure mince' to give it a Scottish rating. Seriously, give this a miss. You'll regret plating it up. Now I'm off to feed the rest of mine to that noisy beggar of a neighborhood cat that sits and screeches outside my bedroom at 3 in the morning. Really give him something to howl about.

13. by twotwo on Wed 23 Mar 2011 @ 20:34

Lasagne yum! Best I ever had was in Rome Italy where the cheese was amazing. Lasagne cheese should stretch from your mouth as you bite from the fork. I have done experimenting at home and found that the better cheeses you can buy from the deli imported from Italy do the trick better than your average Kraft mozzerella. Also amongst all the layers a layer of cheesie/red wine rouge adds the richness and really finishes the dish. Because I have a finicky eater in my house, aka husband that doesn't like different cheeses, he even couldn't resist the fine tastes in my experiments. Using the finer cheeses doesn't make it cheap, however the end result will delight you in your efforts.

14. by Will Bash on Fri 10 Dec 2010 @ 20:10

Great recipe, thanks!

P.s. Michael Bash, the word 'bash' appears in most English dictionaries. It can be used as a verb or a noun and is also used idiomatically. You don't sound qualified to comment on grammar to me!

15. by laura faith on Thu 09 Dec 2010 @ 21:00

This recipe is winner every time, i make it for family / friend gatherings and it's big enough to serve generous helpings. I don't use pork - just increase the beef to compensate and use dried pasta sheets instead of fresh and it's still delicious. Recommend to anyone.

16. by lasagna on Thu 09 Dec 2010 @ 12:05

I have cooked this twice,my husband loves it he freezes the left over for another day.

17. by Linsey on Mon 19 Oct 2009 @ 10:58

Cooked this at the weekend for a group of girlfriends and they loved it! I find it makes much more than 6 portions though. Really tasty, easy to do, will defo be making it again! Thanks Jamie!

18. by michael jones on Fri 09 Oct 2009 @ 06:14

Tried this recipe twice, it's terrible , I tried twice because i assumed I must have made an error since it's a jamie oliver reciepe. It seems mixing anchovies and french cream just does not work with a lasagna it tastes terrible while being pretty bland at the same time shit recipe thanks for nothing jamie.

19. by mona on Sun 04 Oct 2009 @ 18:52

hi everybody, i have a big problem with dairy product, so i wish that i'll have just one solution please, or how can i apoint it by an other product that i can eat, thinks ..

20. by Finlay on Sat 26 Sep 2009 @ 12:45

Michael, you muppet, 'bash' is a verb as much as smash, and you can't spell. I don't think Jamie will be taking English lessons from you...

21. by Baz 3 on Wed 23 Sep 2009 @ 10:31

:) love youu xx

22. by Liza Ramli, Malaysia on Sun 13 Sep 2009 @ 05:13

I have made this lasagna time and time again; it's an all time favorite of the family and has been talked about by friends. We're Muslims so i just use all beef and replaced the bacon with beef bacon (yes, we have that here) Kept the wine though :)

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

23. by dee roberts on Mon 10 Aug 2009 @ 10:41

hey jamie, this receipe is a success for whoever I make it for. my boyfriends demanded that i teach him this as he thought lasagne's were difficult till i explained!! screw those that think this is too expensive, and awkward, you can substitute fresh herbs for dried, or grow your own, that's even cheaper, and i sometimes cant get a squash so i use parsnips.

24. by lucy ann faint on Wed 24 Jun 2009 @ 18:44

the recipie for the lasagne that i found in your book has got me better grades in my coursework at school and i am now doing very well, and the lasagne was very nice. thank you for helping me find a good recipie to use for school.keep up the good work jamie well done mate
XlucyX

25. by Mia Joubert on Sun 14 Jun 2009 @ 13:06

WOW, this lasagne is amazing. My husband and friends loved it!!!! Thanx!

26. by leslie moss on Thu 07 May 2009 @ 10:53

Do you have more butternut squash recipes for lasagne apart from 'cook with jaime' one, p. 99 and one here?
Thank youthermos

27. by Prydd on Fri 24 Apr 2009 @ 20:10

THIS RECIPE ROCKS! I've made this a few times now and it's been a total success every time. Cooking for guests? It's ideal. Want something to cook to store? This keeps well in the fridge and reheats fine. Make it now!

28. by Juile lever on Thu 16 Apr 2009 @ 13:24

Is it ok to make this the day before and then cook it? Has anyone tried it?
Thanks

29. by sarah on Sat 28 Mar 2009 @ 18:28

im making it now but da erbs man da erbs gotta go out and buy de ERB ya knau!!!
pero bueno creo que its going to be delicious! Hilarious trying to find ingredients in my local, Raval, en Barcelona...Im using natural greek yogurt én vez de creme faiche ...eeeeeeeek think its gonna curdle!!! and im hoping that butternut squash is "carbassa" in spanish hehe...experimental de verdad!

30. by April Hart on Sun 22 Mar 2009 @ 16:07

Hi! I love your work, and who knew that lasangua could be made with panchetta! Hmm, sorry to use an old clieche but my mouth is watering jsut thinking about it! However there is one matter i would like to bring up, i am lactoseintollerant, alongside numerous other allergies. how can you make an alternative without that type of lasanga sheet?

Lots of love jamie, your my food hero.
April, 16 xxx

31. by Shannon on Mon 02 Mar 2009 @ 10:18

we love your cooking! we have learnt alot about cooking and has really helped us in our food technology gcse classes.so thanks babes. we have all your cook books 2!

32. by Tiger 93 on Thu 12 Feb 2009 @ 21:30

hey jamie. my names is Tiger 93(not really) and im 15. i live in ireland and have developed a passion for cooking. i really enjoy watching your shows and haveeven tried some of your dishes. your roaster beets were magnificiant. keep up the great work.

P.S. id love to see you do a show that could show kids my age the qualities and enjoyment of cooking.

33. by JB on Mon 02 Feb 2009 @ 13:36

This makes a fantastic veggie dish if you supplement the meat for veggie mince. The layer of chili butternut squash is inspiring and gives a completely different dimension to the dish. Absolutely love it!

34. by Lisa on Mon 26 Jan 2009 @ 21:33

Jamie, you are the best, love your recipies, love your passion for food. Have NEVER tasted a bad recipie yet. x

35. by Alison on Mon 12 Jan 2009 @ 16:01

This may well be expensive to make - but as a single parent on an extremely low income, I will be eating it over three days! People forget that these kinds of foods are often even better on the second day, they don't have to be eaten on the day you cook them.

36. by Jo on Sat 03 Jan 2009 @ 06:14

My husband & my 12 year old son LOVE this recipe! This is "THEIR" cooking time together! I love the taste & the time they spend in the kitchen making it is even better!

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

37. by melanie on Thu 01 Jan 2009 @ 05:21

Just one question... living in Australia means that creme fraiche isnt readily available. You use it in a lot of recipes and i was just wondering if there was an appropriate alternative. Or is it something i could make myself??
Cheers Mel

38. by Dan on Fri 19 Dec 2008 @ 10:35

I make this Lasagne quite a bit, mainly when we have friends over. It never ever fails to deliver.

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!

39. by Becca on Wed 17 Dec 2008 @ 11:49

Hi im doin a cooking exam soon and am gathering possible recipies together would you be able to give a rough idea of the amout of kcal, fat, sat fat, and fiber in this dish?
xoxXxox

40. by megan on Mon 15 Dec 2008 @ 16:20

hi . i am in love with all your food and i have a cooking exam tomrow and i had to find a recipe from a food that i really love to make .

I decided on this lasange because it is my all time favorite :)

i hope it wows the judges so i can get my A

41. by Aliza Amboolance on Thu 11 Dec 2008 @ 12:57

You know what? I hate jamie oliver!

coz he makes cooking delicious dishes look so blardy simple!!

Argh! d;D

42. by summer on Thu 11 Dec 2008 @ 01:23

I LOVE YOU!!! MARRY ME. GR8 FOOD STUNNING

43. by Shanti Bradford on Mon 08 Dec 2008 @ 09:21

Michael, I think you'll find 'bash' is also a transitive verb... ;-)

44. by sian on Wed 03 Dec 2008 @ 12:44

wow...!

45. by joshua cabble on Mon 01 Dec 2008 @ 16:39

Wow that looks awesome im gonna make it for my gf for her b-day

46. by Maxime M. on Fri 28 Nov 2008 @ 00:30

Jamie i have been checking your amazing food for the couple last weeks, and as far as i know i never been thrilled as much before with any other recipes. Really good and relativly simple, a lot of really nice mixes. This lasagna just trowed all my guests on the floor, and i can tell that i'am gonna buy as many books as i can of you.

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

47. by trond on Mon 10 Nov 2008 @ 07:52

damn awsome dude!!!

48. by james on Fri 07 Nov 2008 @ 14:31

this looks great!

49. by andy abraham on Sun 19 Oct 2008 @ 20:31

You are making me hungry...this is a great picture of Lasange...I cant wait to try to try your Lasagne recipe...thanks

Andy
www.recipebuddys.com

50. by Suzanna Warren-Harris on Thu 16 Oct 2008 @ 12:29

I made this last night for a dinner party, and the response I got was astounding! I wanted to cook something simple, as I am a busy working Mum of two, one of my children is teething at the moment, so I though - Lasagne, and the title said simple! I think that it would be better to call it something else, as it really wasn't 'simple', however; it was worth every second of preperation, and every minute of cooking time! I have never tased anything quite so sensational, it was an explosion in my mouth! I have never used sage, or rosemary in a lasagne before, and I have to say, with these, and the stunning Butternut Squash, it just amazed everyone! None even noticed my stunning Villeroy & Boch plates that I used! I seriously recommend to everyone to cook this, it truly is one of the best meals I have ever tasted, and I never say that about my own cooking! X

51. by Denise Chevalier on Thu 16 Oct 2008 @ 05:08

Your show, and the previous one on school dinners should be compulsory viewing for all students of community development. It shows how it is possible to change attitudes and behaviour. You also showed how things like transport planning (ie the shops are too far away to walk with little kids) can affect how we eat and our health. Brilliant show - great work Jamie. You are one of my heros.

52. by Katy Bevan on Wed 15 Oct 2008 @ 15:35

Wicked show again last night, me and my other half thought that it was brill!!!!! Can't wait to try these recipies out on my family. Keep up the good work!!

53. by eltee on Wed 15 Oct 2008 @ 14:59

I can't really understand what the fuss is about the ingredients. Great food starts with great ingredients. I am making this right now and, in all fairness I don't get all the exact same ingredients in my area but I substitute with the best alternative I can get, and things always turn out great. I'm sure everyone can get some nice mine beef and pork, it does't have to be 'exactly' what is listed and as long as you don't leave out major ingredients it's still good. I am a firm believer in not following a recipe to a tea but to make it your own by adding small touches or eliminating others. I am serving this lasagne to friends tonight... so far it smells fantastic! Thanks Jamie!

54. by Amy on Wed 15 Oct 2008 @ 11:30

i think what you are doing is amazing! ! took my 5 month old daughter to the park the other day and couldnt belive how many kids as young as 3 yrs were struggling to run around with rolls of fat around the bellys!, it made me feel sick ,
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!!!

55. by louise payne on Wed 15 Oct 2008 @ 11:23

jamie, just a thought, especially with having kids of your own, why dont you write a recipie book for making baby food. im a mum of two and insist that both my children get good proper home made food, i despise those jars! i freeze everything in ice cube trays then transfer into zip seal bags. however im always running out of ideas, especially for puddings. i love your recipies and make them alot at home, even adapted some for my kids but a book solely dedicated to making good home made nutritious food for kidies would be great. theres people like annabel karmel but i find that a lot of the food just looks appealing on the plate for the child as apposed to what goodness is actually in it. i know a lot of people who would buy it, you could even make it as part of your ministry of food campaign! louise x

56. by Dan on Tue 14 Oct 2008 @ 00:54

Alright Treacle

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

57. by Robert Andrews on Mon 13 Oct 2008 @ 06:44

G'day mate, ive just read through some of these comments, and i just thought i would tell you this. Dont listen to these baboons they dont even know what they are talking about, i would love to see anyone of these monkeys get up and do what you do.
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.

58. by margaret smith on Fri 10 Oct 2008 @ 12:24

First off, your first show aired on wednesday, WOW! very interesting. Its great how you still hang in there despite set backs. Just with reading some of peoples comments with being busy and working full time. I have found that the slow cooker is a great saver for the busy mum. Its great to get home and tea is ready. Just wondering if you have any ideas for some great recipes using this handy cooker. Please keep up the fantastic work that you do and all the best to your family and future. I would also like to say that I have only had take away maybe 2 to 3 times a YEAR. Its so nice to sit around the family table together with the TV off and family talking. Thankyou for allowing me to have my say.

59. by Anita on Thu 09 Oct 2008 @ 14:52

Saw your show here in Australia. Thought the concept was great but can understand the budget concerns of those who are in the low income category. it's tough out here for us mere mortals! If you can I would try to simplify your recipes as far as you can. We have a great show here called 4 ingredients. Based on a concept by two everyday wives and mothers who didn't want to go the takeaway trail, it is made for busy working families, the recipes are REALLY SIMPLE, QUICK and CHEAP and inspire those kitchen challenged people like me to give it a go. They have two books out also. Have a read and you'll see what I mean. No disrespect you are brilliant but it's good to see what else is out there wouldn't you agree? PS All the best to Jools for her pregnancy, loved her book.

60. by Amie Smith on Tue 07 Oct 2008 @ 16:03

Jamie, I love your work but will you have a section in one of your books for busy working mums? I work full time and have two children under 4 years old. By the time I get home, I literally have 5 minutes to throw something in the oven before my kids get hungry!

61. by Melanie Burchell on Tue 07 Oct 2008 @ 12:04

Hi Jamie,

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.

62. by alfredo on Tue 07 Oct 2008 @ 01:13

hi jamie, es una sensacional idea de cocinar lasagna, mi esposa y yo la hizimos para invitados y todos quedaron sorprendidos y satisfechos, yo la recomiendo cuando tengan invitados a comer en su casas saca de muchos apuros y es al go nuevo see you jme.

63. by jenni on Mon 06 Oct 2008 @ 17:16

this simple baked lasagne is litterally this worst food that has ever touched my tastebuds. i tastes like someone pooped in my mouth.

64. by Lucy on Fri 03 Oct 2008 @ 18:05

I have been making this lasagne for a couple of years and everyone including my 2 children (7 & 5) love it! I use minced beef and pork instead of the stated. I also leave out the corriander, chilli, anchovies and herbs and I don't use fresh lasagne sheets. It makes it easier and cheaper. Please try it. I love cooking and have always cooked from scratch for my children and they have such a broad range of tastes now, are healthy and have good concentration which helps them at school. Once you have some of these ingredients in the house the cost will come down with the more cooking you do. The ingredients for this will cost less than £10 and it will feed 6. Much cheaper than ready made meals and so much nicer.

65. by jose besteiro on Thu 02 Oct 2008 @ 14:24

loads of sucess mate!!!

66. by karen Lindfield-Charlton on Thu 02 Oct 2008 @ 10:47

Hi Jamie Enjoyed the new series, I stayed awake all night trying to work out ways to help. If money is the problem my idea is Goverment sets up a system whereby people on benefits are sent a weekly veg box (debited and paid for vai their benefits) yes as I write l can see people selling the veg. boxes for money, well, how about a voucher for veg like the milk voucher. I also feel inspiration is needed "what shall l/we eat tonight" well with the weekly veg. box natural seasonal produce with added recipe slips to help plus a quick look through your book/s. I am excited to know the outcome of your new project, albit l have full faith in your passion. Best of British Luck to You. xxx

67. by jamie m on Thu 02 Oct 2008 @ 02:59

Just watched the new show with you in Australia, awesome. Man, you live a very busy life style, don't burn out and keep it up!

Jah

68. by Ant on Thu 02 Oct 2008 @ 01:13

brilliant, parents should teach there children to cook and others where possible, i learnt all i know from my mum giving her a hand in the kitchen. Now i know a few that that she does not so i pass them on to her im 34 and my mum is still ready to try new recipes.

69. by Donna on Wed 01 Oct 2008 @ 19:46

Good Luck Jamie!!!!
Program was GREAT but think you may need all the help you can get. x

70. by Jane Sutcliffe on Wed 01 Oct 2008 @ 17:23

Great idea and I love the energy and drive that Jamie has. I teach food tech in a secondary school and advised the kids to watch it - don't become a Ramsey clone and swear all the time, remember you inspire a lot of children, especially boys, to cook at school. I can't recommed this series again to children because of the language. I'll keep watching though!

71. by Colin Fincham on Wed 01 Oct 2008 @ 16:11

Hi
Saw the program last night my only comment is I wished the recipes were for one.Brilliant nevertheless,keep it up.
Colin Fincham.

72. by Sarah on Wed 01 Oct 2008 @ 14:24

Really great programme, love the idea of home cooking but I also agree with some of the other comments, make it simple and affordable. I too looked at the Lasagne thinking, yep great meal for tonight but was put off by the ingredient list. I need some easy recipes (with ingredients that may already be lurking in my cupboard) to inspire my new healthy eating plans!

73. by Bonnie on Wed 01 Oct 2008 @ 13:28

"Bash" certainly is a verb-at least here in the States. We bash things all the time! IT means to give something a good smack. It also can mean a bid party or celebration, or to say rotten things about someone or something.
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!

74. by Angela on Wed 01 Oct 2008 @ 13:02

Tuned in last night as I have done for every TV thingy you have ever done, great show, your tireless in your effort to bring cooking to the masses. One thing that struck me as odd, that girl was upset because she couldn't afford the ingredients, yet she had been spending a fortune on take out food, and was puffing away on fags that also cost a fortune.................strange. Keep up the good work.

75. by Meleen on Wed 01 Oct 2008 @ 12:50

I wholeheartedly agree with Eileen Goodall. My husband is not a pasta fan but decided to give lasagne a go. I clicked on the recipe and was instantly put off by the list of ingredients. Also people like me who are on a tight budget don't buy good quality plum tomatoes they buy the supermarkets value or smart price brands. Also bacon, beef and belly pork would make three seperate meals in this house. No wonder the young mum was crying because she couldn't afford the ingredients. I can see why now. I love the idea of the program and will watch the series and enjoy every minute of it because you are so enthusiastic but I would love if you would try to make your recipes for this program as cheap and as nutritious as possible. Then you may get somewhere.

76. by Natalie on Wed 01 Oct 2008 @ 12:06

Watched the show last night & what a great thign you are doing, always admired how much effort you put into trying to make our children healthier & you really do work hard, going to attempt you're recipes & make more of an effort to cook more for my family, keep up the good work & can't wait for next weeks show.

Natalie, in Derby.

77. by Natalie on Wed 01 Oct 2008 @ 09:48

Jamie loved the program last night...it's about time everyone started cooking again. I will be trying your baked lasagne...and those meatballs!!!!!

Keep up the good work! x

78. by Jim Bob on Wed 01 Oct 2008 @ 09:00

lovin' it mate. Another instant classic.

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.

79. by Jools on Wed 01 Oct 2008 @ 08:30

Great new fresh idea, Will be having lasagne tonight!!!! Cheers, also watched the show last night - really godd, made me crave meatballs though!!!

80. by Eileen Goodall on Wed 01 Oct 2008 @ 08:00

This is not an everyday recipe for lasagne Jamie, and talking to my friends about it all of them were put off by the ingredients. I make 2 types of lasagne a beef one and a chicken one and the chicken one seems to be the kids favorite despite it having loads of veggies in it, I also think you've made this recipe too expensive for the average family to cook on a regular basis. Sorry mate but we don't all have your income.

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