Simple Baked Lasagne Recipe

This Simple Baked Lasagne is a rich and hearty recipe, which is made with a mix of quality beef and pork and roasted butternut squash. It’s the ultimate comfort food recipe, perfect for a family dinner.

Simple baked lasagne Ingredients

For the Meat Sauce (Ragu):

• 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

For the Roasted Squash:

• 1 butternut squash
• 1 tablespoon coriander seeds
• 1 dried red chilli
• olive oil
• sea salt and freshly ground black pepper

For the White Sauce:

• 3 anchovy fillets, from sustainable sources
• 500ml crème fraîche
• 2 handfuls of freshly grated Parmesan cheese
• optional: milk

To Assemble:

• 400g fresh lasagne sheets
• 400g mozzarella cheese

How To Make Simple baked lasagne

1. Start the meat sauce: Preheat the oven to 180ºC/350ºF/gas 4. Finely chop the onion, garlic, and carrot, and slice the pancetta. In a large casserole pan, slowly fry the pancetta and cinnamon until golden. Add the chopped vegetables, herbs, and 4 tablespoons of oil and cook until softened.
2. Cook the ragu: Add the minced beef and pork to the pan and cook for 5 minutes. Add the tomatoes and wine, bring to a boil, then cover with a wet piece of greaseproof paper and a lid. Place in the oven for 2 hours or simmer on the hob for 1 ½ hours until thickened.
3. Roast the butternut squash: While the sauce cooks, halve, deseed, and roughly chop the butternut squash. Toss it on a baking tray with olive oil, bashed coriander seeds, chilli, salt, and pepper. Roast in the oven for the last 45 minutes of the sauce’s cooking time until soft and golden.
4. Make the white sauce: Finely chop the anchovies and mix them with the crème fraîche and a handful of Parmesan. Season with salt and pepper, and loosen with a little milk if needed.
5. Assemble the lasagne: Turn the oven up to 200ºC/400ºF/gas 6. In an oiled lasagne dish, layer some lasagne sheets, a layer of the meat sauce, a little white sauce, and a sprinkling of Parmesan. Add a layer of the roasted butternut squash pieces.
6. Finish layering and bake: Repeat the layers, finishing with a final layer of pasta covered in white sauce. Tear over the mozzarella and sprinkle with extra Parmesan. Bake for 30 to 35 minutes, or until golden and bubbling.

Recipe Tips

• How to get the richest meat sauce? The slow cooking time in the oven is key. This allows the meats to become incredibly tender and the sauce to develop a deep, rich flavor.
• Can I make this without a white sauce? This recipe uses a clever shortcut. The crème fraîche mixed with Parmesan and anchovies creates a quick, tangy, and savory “white sauce” without the need to make a traditional béchamel.
• Can I make this ahead of time? Yes, this is a perfect make-ahead dish. You can assemble the entire lasagne, cover it, and keep it in the refrigerator for a day before baking. You may need to add a few extra minutes to the baking time.
• Why add butternut squash? The roasted butternut squash adds a wonderful, subtle sweetness and a soft, creamy texture that beautifully complements the rich meat sauce.

What To Serve With Baked Lasagne

This hearty lasagne is a complete meal, but it’s traditionally served with:

• A crisp green salad with a simple vinaigrette
• Warm, crusty garlic bread
• A side of steamed green beans

How To Store Baked Lasagne

• Refrigerate: Store leftovers in an airtight container or tightly covered in the refrigerator for up to 3 days.
• Freeze: This lasagne freezes very well before it’s baked. Assemble the dish, let it cool completely, then wrap it well in plastic wrap and foil. It can be frozen for up to one month. Bake from frozen, adding about 20-30 minutes to the cooking time.

Baked Lasagne Nutrition Facts

• Serving Size: 1 serving
• Calories: 780 kcal
• Fat: 45g
• Carbohydrates: 48g
• Protein: 42g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Jamie Oliver Air Fryer Scruffy Squash Lasagne
• Jamie Oliver Aubergine And Courgette Lasagne
• Jamie Oliver Aubergine Lasagne