Simple Baked Lasagne
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 968.8
- Total Fat: 53.7 g
- Cholesterol: 64.8 mg
- Sodium: 1,379.4 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 5.3 g
- Protein: 58.7 g
View full nutritional breakdown of Simple Baked Lasagne calories by ingredient
Number of Servings: 8
Ingredients
-
Bacon, 4 medium slices, cooked (raw product (remove)
pinch cinnamon
2 handfuls mixed fresh herbs - oregano, parsley, rosemary, parsley, thyme
2 cloves garlic
Onions, raw, 1 large (remove)
Carrots, raw, 1 large (7-1/4" to 8-1/2" long) (remove)
Olive Oil, 4 tbsp (remove)
*Beef Mince, Sainsbury's TTD Traditional British Beef, per 100g, 400 gram(s) (remove)
*Pork Mince, 200 gram(s) (remove)
Canned Tomatoes, 800g (remove)
Red Wine, 350 mL (remove)
Butternut Squash, 4 cup, cubes (remove)
*Coriander seed, 1 tbsp (remove)
*chilli powder, 1 tsp (remove)
*CP Durum Wheat Egg Lasagne Pasta Sheets, 400 gram (remove)
*cheese mozerella, 14 oz (remove)
*Sainsbury Half Fat Creme Fraiche (100g), 500 gram(s) (remove)
Anchovy (anchovies), 3 anchovy (remove)
Parmesan Cheese, grated, 350 grams (remove)
Directions
1. In large pan fry bacon and cinnamon slowly until golden.
2. Add veg, herbs, garlic and 4tbsp olive oil. Mix together.
3. Add meat. Cook for 5 mins.
4. Add tomatoes and wine and 2 bayleaves. Place lid on and cook, simmer for 2 hours.
5. Line large casserole dish with lasagne sheets after lining dish with olive oil.
6. mix together in a separate bowl the creme fraiche, anhovies, 2 handfuls parmesan. Loosen little with milk if necessary but best tio keep fairly thick.
7. Peel butternut squash, cut into large chunks. Place on baking sheet and rub over with olive oil, chilli and coriander. Cook in oven on 180C for 45 mins.
8. Make up the lasagne. Add layer of meat, white sauce, sprinkle of parmesan, then add butternut squash, then repeat lasagne, meat, sauce, parmesan finishing with layer of pasta. Sprinkle over cubed mozzerella and remainder of parmesan.
9. Cook in oven for 35mins at 200C.
Number of Servings: 8
Recipe submitted by SparkPeople user GLOBETREKKER78.
2. Add veg, herbs, garlic and 4tbsp olive oil. Mix together.
3. Add meat. Cook for 5 mins.
4. Add tomatoes and wine and 2 bayleaves. Place lid on and cook, simmer for 2 hours.
5. Line large casserole dish with lasagne sheets after lining dish with olive oil.
6. mix together in a separate bowl the creme fraiche, anhovies, 2 handfuls parmesan. Loosen little with milk if necessary but best tio keep fairly thick.
7. Peel butternut squash, cut into large chunks. Place on baking sheet and rub over with olive oil, chilli and coriander. Cook in oven on 180C for 45 mins.
8. Make up the lasagne. Add layer of meat, white sauce, sprinkle of parmesan, then add butternut squash, then repeat lasagne, meat, sauce, parmesan finishing with layer of pasta. Sprinkle over cubed mozzerella and remainder of parmesan.
9. Cook in oven for 35mins at 200C.
Number of Servings: 8
Recipe submitted by SparkPeople user GLOBETREKKER78.
