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                                                                  Lasagne is always best when made with fresh sheets of pasta, and these are now available in packets in all good grocery stores. 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 sautéed mushrooms and pappardelle.

                                                                  Ingredients
                                                                  • Yes No smoked bacon, the best quality you afford, sliced
                                                                  • Yes No a pinch a pinch of cinnamon
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No handful 2 handfuls of fresh herbs
                                                                  • Yes No olive oil
                                                                  • Yes No beef stew meat
                                                                  • Yes No pork belly, the best quality you afford, ground
                                                                  • Yes No 2 cans of good quality plum tomatoes
                                                                  • Yes No water
                                                                  • Yes No 2 bay leaves
                                                                  • Yes No 1 butternut squash
                                                                  • Yes No 1 tbsp 1 tablespoon cilantro seeds, bashed
                                                                  • Yes No 1 dried red chili, bashed
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No fresh lasagne sheets
                                                                  • Yes No mozzarella
                                                                  • Yes No 1 pint 1 pint crème fraîche
                                                                  • Yes No 3 anchovies
                                                                  • Yes No handful 2 handfuls of parmesan cheese
                                                                  • Yes No a little milk
                                                                  • Lasagne is always best when made with fresh sheets of pasta, and these are now available in packets in all good grocery stores. 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 sautéed mushrooms and pappardelle.Preheat the oven to 350ºF. 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 canned 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 cilantro seeds and chili. Place on a baking sheet 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 400ºF. 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, or until golden.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    tear
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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