Simple baked lasagne

With pancetta, squash and a chilli kick

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close
Simple baked lasagne

Simple baked lasagne

Serves Serves 10
Time Cooks In3 hours 10 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 563 28%
  • Fat 27.5g 39%
  • Saturates 14.5g 73%
  • Sugars 10.9g 12%
  • Salt 1.49g 25%
  • Protein 31.9g 64%
  • Carbs 44.4g 17%
  • Fibre 3.8g -
Of an adult's reference intake
recipe adapted from

Jamie's Dinners

By Jamie Oliver
Tap For Method


  • 1 onion
  • 2 cloves garlic
  • 1 carrot
  • 4 rashers of higher-welfare pancetta or smoked bacon
  • 2 handfuls of fresh herbs , such as sage, oregano, rosemary, thyme
  • 1 pinch of ground cinnamon
  • olive oil
  • 400 g quality beef shin or stewing beef , minced
  • 200 g higher-welfare pork belly , skin removed, minced
  • 2 x 400 g plum tomatoes
  • 2 glasses of red wine
  • 2 fresh bay leaves
  • 1 butternut squash
  • 1 tablespoon coriander seeds
  • 1 dried red chilli
  • 400 g fresh lasagne sheets
  • 400 g mozzarella cheese , torn up
  • 3 anchovy fillets , from sustainable sources
  • 500 ml crème fraîche
  • 2 handfuls of freshly grated Parmesan cheese
  • milk , optional
Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie's Dinners

By Jamie Oliver
Tap For Ingredients


  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel and finely chop the onion, garlic and carrot, then finely slice the pancetta or bacon. Pick the herbs.
  3. Slowly fry the pancetta or bacon and cinnamon in a large casserole pan over a medium heat until golden, then add the onion, carrot, garlic and herbs and 4 tablespoons of oil.
  4. Mix together, add the beef and pork, cook for 5 minutes, then add the tomatoes and wine (or you can use water, if you prefer). Add the bay and bring to the boil.
  5. Scrunch up a wet sheet of greaseproof paper, then and place it on top of the pan and cover with a lid. Place in the oven for 2 hours or simmer on the hob over a gentle heat for around 1½ hours, or until thickened and reduced.
  6. Halve, deseed and roughly chop the butternut squash, then drizzle with oil. Bash the coriander seeds and dried chilli then sprinkle over, with a pinch of sea salt and black pepper.
  7. 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.
  8. For the white sauce, finely chop the anchovies, then mix with the crème fraîche and a handful of Parmesan, then season with salt and pepper – you may need to loosen the mixture with a little milk.
  9. Turn the oven to 200ºC/400ºF/gas 6.
  10. To assemble the lasagne, rub a lasagne dish with 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.
  11. 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.
  12. Tear over the mozzarella and sprinkle with some extra Parmesan, then bake for 30 to 35 minutes, or until golden. Serve with a seasonal salad.
recipe adapted from

Jamie's Dinners

By Jamie Oliver