Lasagna with Bechamel Sauce

Ingredients:

2 tins of tomatos
1 butternut squash
1 garlic head
1 onion
2 carrots
4 slices of thick cut bacon
500g minced steak
300g minced pork
tub of fresh anchovies
packet of fresh thyme and packet fresh parsley packet of fresh egg lasagne sheets
dried crushed coriander
cinnamon
red chillies
500g fresh mozarella
fresh grated parmesan
shaved parmesan
fresh ricotta
a bottle of red wine (cab sav)

Step 1:

So to start with, let’s get prepping. Chop up the carrot, garlic and onion and put in that plastic tub, sliced the bacon and then chop up all the herbs.

Step 2:

Fry the bacon on a high heat with some olive oil and a big pinch of cinnamon.

Step 3:

Once that is done, transfer it into a larger pan and add the chopped up veg from the plastic container. Stir it well.

Put all the herbs in.

Step 4:

Add the beef and pork and give it a good cook, for at least 5-10 mins.

Step 5:

Then add the tinned tomatos and 2 glasses of red wine, bring to the boil and let simmer for 2 hours stirring occasionally.

Step 6:

While this is being done, peel and de-seed the squash and slice it up. Put in a baking tin drizzled with olive oil and sprinkle with coriander and red chillies.

Step 7:

Cook for about 45 mins, until crispy (these are a little bit overdone)

Step 8:

Now you are ready to make a bechamel sauce. First a few chunks of butter in a frying pan.

Step 9:

Add in plain flour and stir and let heat up, but don’t burn. You want it to be reasonably sticky and dry though.

Step 10:

Then stir in a pint or so of milk, use a whisk to it doesn’t get lumpy.

Step 11:

Once you have a nice runny sauce add in about 6 or 7 finely diced fresh anchovies and a handful of parmesan shavings.

Step 12:

Stir this all in until nice and blended.

Step 13:

Now ready to get a couple of dishes oiled up and soak the pasta sheets in boiling water for 5 mins.

Step 14:

Take a dish and line the bottom with pasta and allow some sheets to drape over the sides.

Step 15:

Place in the roasted squash and cover in the bechamel sauce.

Step 16:

Cover this in a layer of pasta, then add a layer of meat sauce, layer of bechamel and then another layer of pasta.

Step 17:

Repeat meat/bechamel/pasta until the dish is full. Then fold over the draped pasta at the sides

Step 18:

Top completely with pasta, then smear over some ricotta cheese and then add some torn mozzerella.

Step 19:

Ready to go in the oven!! Bake for 30 min at 392 F.

Step 20:

All done.

Serve with some nice lettuce and tomatos