Simple Baked Lasagne

• 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/14oz shin of beef or stewing beef, minced coarsely
• 200g/7oz pork belly, skin removed, minced
• 2 x 400g/14oz 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/14oz fresh lasagne sheets
• 400g/14oz mozzarella, torn up
• 1 x 500ml/1 pint tub of creme fraiche
• 3 anchovies, finely chopped
• 2 handfuls of freshly grated Parmesan cheese
• Optional: a little milk

1. Preheat the oven to 180 degrees C/350 degrees F/gas 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.
2. Mix together, then add the beef and pork.
3. Cook for about 5 minutes, then add the tinned tomatoes and the wine or water.
4. Add the bay leaves and bring to the boil.
5. Then get some grease-proof paper, wet it and place it on top of the pan with a lid placed on top as well.
6. 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.
7. Rub your butternut squash slices with olive oil, and sprinkle with salt, pepper and the bashed-up coriander seeds and chilli.
8. Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce.
9. When the sauce is done, season to taste and put to one side.
10. Mix together your creme fraiche, anchovies, and a handful of Parmesan, and season with salt and pepper.
11. You may need to loosen the mixture with a little milk.
12. Turn the oven to 200 degrees C/400 degrees F/gas 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.
13. Add a layer of meat, a little white sauce and a sprinkling of Parmesan.
14. 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.
15. Tear over the mozzarella and sprinkle with some extra Parmesan.
16. Cook in the preheated oven for 3035 minutes until golden.

rashers, cinnamon, onion, carrot, garlic, herbs, olive oil, beef, pork belly, tomatoes, red wine, bay leaves, butternut squash, coriander seeds, red chilli, salt, lasagne sheets, mozzarella, anchovies, parmesan cheese, milk

Taken from www.cookstr.com/recipes/simple-baked-lasagne (may not work)