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
Description
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
Jamie Oliver
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