Jamie Oliver Butternut Lasagne is made with beef, pork, tomatoes, red wine, butternut squash, lasagne sheets, mozzarella, and a white sauce with anchovies, crème fraîche, and Parmesan. This easy Butternut Lasagne recipe makes a tasty dinner that takes about 2 hours and 45 minutes to prepare and serves up to 6 people.
This Butternut Lasagne Recipe Is From Jamie’s Dinners Cookbook By Jamie Oliver.
Try More Jamie Oliver Recipes:
🧡 Why You’ll Love This Butternut Lasagne Recipe:
- Rich and Flavorful: The mix of beef, pork, and red wine makes a rich and tasty meat sauce.
- Perfectly Balanced: The sweet roasted butternut squash balances the savory meat sauce perfectly.
- Creamy White Sauce: The white sauce with crème fraîche and Parmesan is creamy and tangy.
- Easy to Make: This lasagne is easy to make with simple steps and common ingredients.
- Great for Gatherings: This lasagne serves many people, making it great for family dinners or gatherings.
🥕 Jamie Oliver Butternut Lasagne Ingredients
- 1 butternut squash
- 400 g (14 oz) quality beef shin (or stewing beef), minced
- 1 onion
- 2 cloves garlic
- 1 carrot
- 4 rashers higher-welfare pancetta (or smoked bacon)
- 2 handfuls fresh herbs (such as sage, oregano, rosemary, thyme)
- 1 pinch ground cinnamon
- 4 tablespoons olive oil
- 200 g (7 oz) higher-welfare pork belly, skin removed, minced
- 2 x 400 g (2 x 14 oz) cans plum tomatoes
- 480 ml (2 cups) red wine
- 2 fresh bay leaves
- 1 tablespoon coriander seeds
- 1 dried red chili
- 400 g (14 oz) fresh lasagne sheets
- 400 g (14 oz) mozzarella cheese, torn up
White Sauce Ingredients:
- 3 anchovy fillets, finely chopped
- 500 ml (2 cups) crème fraîche
- 100 g (3.5 oz) freshly grated Parmesan cheese
- Milk, as needed (optional)
🥘 How To Make Jamie Oliver Butternut Lasagne
- Preheat the Oven: Preheat your oven to 180ºC/350ºF/gas mark 4. This ensures it is ready for when you need to cook the lasagne later.
- Prepare Vegetables and Pancetta: Peel and finely chop the onion, garlic, and carrot. Finely slice the pancetta (or smoked bacon). Pick the fresh herbs from their stalks.
- Cook Pancetta and Vegetables: In a large casserole pan, slowly fry the pancetta and ground cinnamon over medium heat until the pancetta is golden. Then add the chopped onion, garlic, carrot, and picked herbs along with 4 tablespoons of olive oil. Mix everything together.
- Add Meat and Liquids: Next, add the minced beef and pork to the pan. Cook for 5 minutes. Then, add the canned plum tomatoes and red wine. Throw in the bay leaves and bring the mixture to a boil.
- Cover and Cook: Take a sheet of greaseproof paper, wet it, scrunch it up, and place it on top of the pan. Cover with a lid. Place the pan in the oven and cook for 2 hours. Alternatively, you can simmer it gently on the hob for about 1½ hours until the mixture thickens and reduces.
- Prepare and Roast Butternut Squash: While the sauce is cooking, halve, deseed, and roughly chop the butternut squash. Drizzle it with olive oil. Bash the coriander seeds and dried chili, then sprinkle them over the squash with a pinch of sea salt and black pepper. Place the squash on a baking tray and roast it in the oven for the last 45 minutes of the sauce cooking time.
- Finish Sauce and Set Aside: Once the sauce is done, take it out of the oven, season to taste with salt and pepper, and set it aside.
- Make White Sauce: For the white sauce, finely chop the anchovy fillets. Mix the chopped anchovies with the crème fraîche and 100 g (3.5 oz) of freshly grated Parmesan cheese. Season with salt and pepper. If the mixture is too thick, add a little milk to loosen it.
- Increase Oven Temperature: Turn the oven up to 200ºC/400ºF/gas mark 6. This is for baking the assembled lasagne.
- Assemble Lasagne: Rub a lasagne dish with a little olive oil. Lay some fresh lasagne sheets over the bottom and drape them over the sides of the dish. Add a layer of the meat sauce, a little white sauce, and a sprinkling of Parmesan. Break the roasted butternut squash into pieces and use it as a layer. Repeat the layers, finishing with a layer of pasta covered in white sauce.
- Bake the Lasagne: Tear the mozzarella cheese and sprinkle it over the top layer along with some extra Parmesan. Bake in the oven for 30 to 35 minutes, or until the top is golden and bubbling.
- Serve: Serve the lasagne hot with a seasonal salad. Enjoy your meal!
💭 Recipe Tips
- Use Fresh Herbs: Fresh herbs like sage, oregano, rosemary, and thyme taste best. You can use dried herbs, but fresh is better.
- Roast the Butternut Squash: Roasting the butternut squash makes it sweet and gives it a nice texture.
- Finely Chop Vegetables: Chop the onion, garlic, and carrot very small so they mix well into the sauce.
- Scrunch the Greaseproof Paper: Wet and scrunch the greaseproof paper before putting it on the sauce. This helps it cook evenly.
- Let Lasagne Rest Before Serving: Let the lasagne sit for 10 minutes after baking. This makes it easier to cut and serve.
🥗 What Pairs Nicely With Butternut Lasagne?
Butternut Lasagne goes well with garlic bread, a green salad, steamed vegetables, or a glass of red wine. It can also be served with roasted potatoes, sautéed spinach, grilled asparagus, or coleslaw for a tasty and complete dinner.
🎚 How To Store Leftovers Butternut Lasagne?
- Refrigerate: Store leftover lasagne in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze the lasagne in portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Butternut Lasagne?
- In The Oven: Preheat the oven to 180ºC/350ºF/gas mark 4. Cover the lasagne with foil and bake for 20-25 minutes, or until heated through.
- In The Microwave: Place a portion of lasagne on a microwave-safe plate. Cover and heat on high for 2-3 minutes, or until hot.
FAQs
Can I Make This Lasagne Ahead Of Time?
Yes, you can assemble the lasagne and store it in the fridge for up to 24 hours before baking.
What Can I Use Instead Of Anchovies In The White Sauce?
You can skip the anchovies or use a bit of fish sauce for a similar taste.
Can I Make This Recipe Gluten-free?
Yes, use gluten-free lasagne sheets and check other ingredients for gluten.
Is There A Substitute For Red Wine?
You can use beef broth or water as a substitute for red wine.
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Madras Recipe
- Jamie Oliver Chicken And Chorizo Risotto
- Jamie Oliver Thai Green Prawn Curry
Jamie Oliver Butternut Lasagne Nutrition Facts
- Calories 563
- Total Fat 27.5g
- Saturated Fat 14.5g
- Total Carbohydrates 44.4g
- Dietary Fiber 3.8g
- Sugars 10.9g
- Protein 31.9g
Jamie Oliver Butternut Lasagne
Description
Jamie Oliver Butternut Lasagne is made with beef, pork, tomatoes, red wine, butternut squash, lasagne sheets, mozzarella, and a white sauce with anchovies, crème fraîche, and Parmesan. This easy Butternut Lasagne recipe makes a tasty dinner that takes about 2 hours and 45 minutes to prepare and serves up to 6 people.
Ingredients
White Sauce Ingredients:
Instructions
- Preheat the Oven: Preheat your oven to 180ºC/350ºF/gas mark 4. This ensures it is ready for when you need to cook the lasagne later.
- Prepare Vegetables and Pancetta: Peel and finely chop the onion, garlic, and carrot. Finely slice the pancetta (or smoked bacon). Pick the fresh herbs from their stalks.
- Cook Pancetta and Vegetables: In a large casserole pan, slowly fry the pancetta and ground cinnamon over medium heat until the pancetta is golden. Then add the chopped onion, garlic, carrot, and picked herbs along with 4 tablespoons of olive oil. Mix everything together.
- Add Meat and Liquids: Next, add the minced beef and pork to the pan. Cook for 5 minutes. Then, add the canned plum tomatoes and red wine. Throw in the bay leaves and bring the mixture to a boil.
- Cover and Cook: Take a sheet of greaseproof paper, wet it, scrunch it up, and place it on top of the pan. Cover with a lid. Place the pan in the oven and cook for 2 hours. Alternatively, you can simmer it gently on the hob for about 1½ hours until the mixture thickens and reduces.
- Prepare and Roast Butternut Squash: While the sauce is cooking, halve, deseed, and roughly chop the butternut squash. Drizzle it with olive oil. Bash the coriander seeds and dried chili, then sprinkle them over the squash with a pinch of sea salt and black pepper. Place the squash on a baking tray and roast it in the oven for the last 45 minutes of the sauce cooking time.
- Finish Sauce and Set Aside: Once the sauce is done, take it out of the oven, season to taste with salt and pepper, and set it aside.
- Make White Sauce: For the white sauce, finely chop the anchovy fillets. Mix the chopped anchovies with the crème fraîche and 100 g (3.5 oz) of freshly grated Parmesan cheese. Season with salt and pepper. If the mixture is too thick, add a little milk to loosen it.
- Increase Oven Temperature: Turn the oven up to 200ºC/400ºF/gas mark 6. This is for baking the assembled lasagne.
- Assemble Lasagne: Rub a lasagne dish with a little olive oil. Lay some fresh lasagne sheets over the bottom and drape them over the sides of the dish. Add a layer of the meat sauce, a little white sauce, and a sprinkling of Parmesan. Break the roasted butternut squash into pieces and use it as a layer. Repeat the layers, finishing with a layer of pasta covered in white sauce.
- Bake the Lasagne: Tear the mozzarella cheese and sprinkle it over the top layer along with some extra Parmesan. Bake in the oven for 30 to 35 minutes, or until the top is golden and bubbling.
- Serve: Serve the lasagne hot with a seasonal salad. Enjoy your meal!
Notes
- Use Fresh Herbs: Fresh herbs like sage, oregano, rosemary, and thyme taste best. You can use dried herbs, but fresh is better.
- Roast the Butternut Squash: Roasting the butternut squash makes it sweet and gives it a nice texture.
- Finely Chop Vegetables: Chop the onion, garlic, and carrot very small so they mix well into the sauce.
- Scrunch the Greaseproof Paper: Wet and scrunch the greaseproof paper before putting it on the sauce. This helps it cook evenly.Let Lasagne Rest Before Serving: Let the lasagne sit for 10 minutes after baking. This makes it easier to cut and serve.
Jamie Oliver Butternut Lasagne