A tray of simple beef lasagne

Simple baked lasagne

With pancetta, squash and a chilli kick

A tray of simple beef lasagne

3 hrs 10 mins

Not Too Tricky

serves 10

About the recipe

An easy family favourite made with beef, pork and pancetta for an extra-rich sauce.


nutrition per serving

563

Calories


27.5g

Fat


14.5g

Saturates


10.9g

Sugars


1.49g

Salt


31.9g

Protein


44.4g

Carbs


3.8g

Fibre


of an adult’s reference intake


Recipe From

Jamie's Dinners

Jamie's Dinners

By Jamie Oliver

Ingredients

1 onion

2 cloves of 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

400g quality beef shin or stewing beef, minced

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

2 x 400g tins of plum tomatoes

2 glasses of red wine

2 fresh bay leaves

1 butternut squash

1 tablespoon coriander seeds

1 dried red chilli

400g fresh lasagne sheets

400g mozzarella cheese

WHITE SAUCE

3 anchovy fillets, from sustainable sources

500ml crème fraîche

2 handfuls of freshly grated Parmesan cheese

optional: milk

Method

  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.

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