Simple baked lasagne

Baked Lasagne

Serves 10

  • 4 rashers higher-welfare pancetta or smoked bacon, finely sliced

  • 1 pinch cinnamon

  • 1 onion, finely chopped

  • 1 carrot, finely chopped

  • 2 cloves garlic, peeled and finely chopped

  • 2 handfuls fresh herbs (sage, oregano, rosemary, thyme)

  • olive oil

  • 400 g quality shin of beef or stewing beef, minced coarsely

  • 200 g higher-welfare pork belly, skin removed, minced

  • 2 x 400 g good-quality tinned plum tomatoes

  • 2 glasses 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

  • freshly ground black pepper

  • 400 g fresh lasagne sheets

  • 400 g mozzarella, torn up

  • For the white sauce

  • 500 ml crème fraîche

  • 3 anchovies, finely chopped

  • 2 handfuls Parmesan cheese, freshly grated

  • a little milk, optional

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. 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.

Nutritional Information

Simple baked lasagne

With pancetta, squash and a chilli kick

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I love this super-easy lasagne recipe – the beef, pork and pancetta make the best, rich sauce
Serves 10
3h 10m
Not too tricky
Print this recipe
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 bolognese, stuffing cannelloni, mixing with sautéed 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. 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.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 702
    35%
  • Carbs 26.6g
    10%
  • Sugar 9.6g 11%
  • Fat 49.5g 71%
  • Saturates 26.3g 131%
  • Protein 26.9g 60%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 4 rashers higher-welfare pancetta or smoked bacon, finely sliced

  • 1 pinch cinnamon

  • 1 onion, finely chopped

  • 1 carrot, finely chopped

  • 2 cloves garlic, peeled and finely chopped

  • 2 handfuls fresh herbs (sage, oregano, rosemary, thyme)

  • olive oil

  • 400 g quality shin of beef or stewing beef, minced coarsely

  • 200 g higher-welfare pork belly, skin removed, minced

  • 2 x 400 g good-quality tinned plum tomatoes

  • 2 glasses 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

  • freshly ground black pepper

  • 400 g fresh lasagne sheets

  • 400 g mozzarella, torn up

  • For the white sauce

  • 500 ml crème fraîche

  • 3 anchovies, finely chopped

  • 2 handfuls Parmesan cheese, freshly grated

  • a little milk, optional