My Favourite Lasagne

1. Finely chop carrot, celery, garlic and red onion.
2. Start by browning the meat in a large heavy bottomed pan over medium heat. Browning should only take a few minutes. Reserve the fat as it contains most of the nutrients! Once browned move the meat to a large plate to sit.
3. Heat 3 tablespoons olive oil in the same pan. Add onion, carrot, celery, garlic and spices and fry gently for a few minutes until softened. Add beef and fry gently. Add tomatoes, tomato paste, bay leaf, vinegar and wine. Bring to the boil and then turn the heat way down and let it reduce. If it starts to reduce too much, cover it. Leave it to simmer for about 1 1/2 hours.
4. Preheat the oven to 180C and cut the butternut squash in half. Brush it with the remaining tablespoon of oil and season generously. Put it on a pan and place in the oven (it will be way easier to peel and chop once cooked!). Roast for about 45 minutes until soft. Remove from oven (leave the oven on though!!) and scoop seeds out. You can then chop the squash into smaller pieces and the skin will peel off very easily! (Although I usually buy organic and just leave the skin on!)
5. When the sauce and squash are done you can start making the white sauce. Simply mix together the creme freshe with the anchovies and the parmesan.
6. Boil some water in a pan and lightly dip the dried lasagne sheets in to soften. This should take about 4 minutes (you won’t need to do this if you use fresh lasagne). Then line the lasagne pan with the sheets and let them drape over the edge, so that quite a lot drapes over. These will be folded over the top at the end.
7. Once the lasange dish is lined with the noodles, add a layer of meat mixture. Top this with a layer of squash and then some crumbled goat cheese. Repeat so you have two layers of each. Then fold the top lasagne sheet over the goats cheese and spread the white sauce all over the top.
8. Place in the still hot oven for 35 – 40 minutes. Eat with lots of greens and the rest of the red wine!