Lasagna

• 4 each bacon smoked, finely sliced
• 1 pinch cinnamon
• 1 each onions finely chopped
• 1 each carrots finely chopped
• 2 cloves garlic peeled and finely chopped
• 2 bunches mixed herbs fresh, 2 handful
• 1 x olive oil
• 400 grams beef stewing, minced coarsely
• 200 grams pork belly skin removed, minced
• 800 grams italian plum (roma) tomatoes 2 cans
• 2 cups red wine or water
• 2 each bay leaves
• 1 each butternut squash halved, deseeded and roughly chopped
• 1 tablespoon coriander seeds bashed
• 1 each dried red chiles bashed
• 1 x salt and black pepper to taste
• 400 grams lasagna noodles fresh
• 400 grams mozzarella cheese torn up
• 500 millilitres creme fraiche
• 3 each anchovy fillets finely chopped
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated or 2 handful
• 1 x milk as needed, optional

1. Lasagna is always best when made with fresh sheets of pasta, and these are now available in packets in all good supermarkets.
2. Dried lasagna is fine as well, but it will need to be simmered gently to soften it before using.
3. I haven't used a bechamel sauce because it takes too long I've used a creme fraiche mixture that does a great job.
4. 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 sauted mushrooms and pappardelle.
5. Preheat the oven to 180 degrees C/350 degrees F/gas 4.
6. 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.
7. Mix together, then add the beef and pork.
8. Cook for about 5 minutes, then add the tinned tomatoes and the wine or water.
9. Add the bay leaves and bring to the boil.
10. Then get some greaseproof paper, wet it and place it on top of the pan with a lid placed on top as well.
11. 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.
12. Rub your butternut squash slices with olive oil, and sprinkle with salt, pepper and the bashed-up coriander seeds and chilli.
13. Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce.
14. When the sauce is done, season to taste and put to one side.
15. Mix together your creme fraiche, anchovies, and a handful of Parmesan, and season with salt and pepper.
16. You may need to loosen the mixture with a little milk.
17. Turn the oven to 200 degrees C/400 degrees F/gas 6.
18. To assemble the lasagna, rub an earthenware lasagna dish with olive oil, lay some sheets of lasagna over the bottom and drape them over the sides (see pages 1011).
19. Add a layer of meat, a little white sauce and a sprinkling of Parmesan.
20. 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.
21. Tear over the mozzarella and sprinkle with some extra Parmesan.
22. Cook in the preheated oven for 3035 minutes until golden.

bacon, cinnamon, onions, carrots, garlic, handful, olive oil, beef stewing, pork belly skin, italian plum, red wine, bay leaves, butternut squash halved, coriander seeds bashed, salt, lasagna noodles, mozzarella cheese, creme fraiche, parmesan, milk

Taken from recipeland.com/recipe/v/lasagna-50528 (may not work)