Description
Jamie Oliver’s butternut squash lasagne brings Italian comfort to your dinner table with layers of roasted squash, creamy ricotta, and sage-infused bechamel. Rich seasonal flavors meld together, promising a hearty meal that will delight your senses and warm your kitchen.
Ingredients
Scale
Main Ingredients:
- 1 Butternut squash, chopped
- 400 g Beef shin or stewing beef, minced
- 200 g Pork belly, skin removed, minced
- 400 g Fresh lasagne sheets
- 400 g Mozzarella cheese, torn up
- 500 milliliters (17 fluid ounces) Crème fraîche
Meat and Vegetable Ingredients:
- 4 rashers Pancetta or smoked bacon, finely sliced
- 1 Onion, finely chopped
- 2 cloves Garlic, minced
- 1 Carrot, finely chopped
- 2 x 400 grams (14 ounces) Plum tomatoes
- 3 Anchovy fillets
Herbs and Seasonings:
- Fresh herbs (sage, oregano, rosemary, thyme)
- 1 pinch Ground cinnamon
- 2 glasses of Red wine
- 2 Fresh bay leaves
- 1 tablespoon Coriander seeds
- 1 Dried red chili
- Freshly grated Parmesan cheese
- Milk (optional)
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Carefully dice the onion, mince the garlic, and finely chop the carrot. Thinly slice the pancetta and delicately pluck fresh herbs from their stems.
- Heat a large casserole pan over medium flame. Gently render the pancetta with cinnamon until it turns golden and crisp. Incorporate the chopped vegetables, herbs, and minced meats, stirring to combine thoroughly. Pour in ripe tomatoes and red wine, allowing the mixture to reach a gentle boil before reducing to a simmer.
- Transfer the casserole pan to the preheated oven and let the sauce develop its rich flavors for approximately 2 hours, stirring occasionally to prevent sticking.
- While the sauce simmers, prepare the butternut squash by cutting it in half and chopping into uniform cubes. Drizzle generously with olive oil, sprinkle with crushed coriander seeds and dried chili flakes for added depth.
- Roast the seasoned squash in the oven for 45 minutes, turning once midway to ensure even caramelization and tenderness.
- Create a creamy white sauce by blending finely chopped anchovies with crème fraîche and freshly grated Parmesan cheese. Adjust the consistency with a splash of milk if needed, and season to taste.
- Assemble the lasagne by layering pasta sheets, the rich meat sauce, white sauce, and roasted squash in a baking dish. Generously top with torn fresh mozzarella and an additional sprinkle of Parmesan cheese.
- Bake the assembled lasagne at 200 degrees Celsius (400 degrees Fahrenheit) for 30-35 minutes, or until the top is golden brown and bubbling with irresistible aroma.
Notes
- Layer ingredients from bottom to top to build complex flavor profiles that intensify with each component.
- Prep time investment guarantees a restaurant-quality meal that transforms ordinary weeknight dinners into memorable experiences.
- Seasonal squash brings natural sweetness while meat sauce provides robust, hearty undertones throughout the lasagne.
- Kitchen technique of slow roasting concentrates butternut squash’s natural sugars, creating caramelized edges packed with concentrated flavor.
- Strategic cheese selection between mozzarella and Parmesan ensures a golden, crispy top that seals in moisture and delivers textural contrast.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Baking, Roasting
- Cuisine: uk
Nutrition
- Serving Size: 6
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg