Recipe Lasagna Jamie Oliver

It starts with my easy ragu recipe packed with loads of veggies then a simple sweet leek bechemel sauce and some tops tips for layering it up so everyone gets a fair share.

Recipe lasagna jamie oliver. Repeat this 3 times finishing with a layer of white sauce. Peel and finely chop the onion garlic and carrot then finely slice the pancetta or bacon. Halve the squash then scoop out and wash the seeds.

Slowly fry the pancetta or bacon and cinnamon in a large casserole pan over a medium heat until golden then add the onion carrot garlic and herbs and 4 tablespoons of oil. Lasagne is firm favourite in the oliver household and this is my delicious simple and nutritious recipe that will never let you down. Cover the dried porcini with boiling water and leave to rehydrate.

The recipe has been written to be flexible and scalable up to 50 portions. Spoon over a quarter of the white sauce then snap over some lasagne sheets making sure they completely cover the sauce in one layer. For the white sauce peel and finely slice the onion then place in a pan over a medium heat with the milk parsley a few scrapings of nutmeg and the peppercorns.

Preheat the oven to 180ºc 350ºf gas 4. Recipe kindly shared by the tesco community cookery school with jamie oliver. Gently bring to the boil then strain into a jug.

Preheat the oven to 180 c 350 f gas 4. Drain and pat dry then on a tray toss with a drizzle of oil the fennel seeds and a pinch each of chilli flakes sea salt and black pepper. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.