LASAGNE SIDE DISHES RECIPES

Steps:

• Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Tip in the stock and season. Cover and simmer for 10 mins – or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.
• Meanwhile, place the squash in a large bowl with 2tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
• Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce – you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.

Steps:

• For the sauce, heat a heavy-based saucepan or casserole over a medium-high heat. Once hot, add a glug of oil and then add the onion, carrot, celery and bay leaf and cook for 5-6 minutes, or until softened. Add the garlic and continue to cook for two minutes.
• Turn the heat up and add the mince to the pan and continue to fry, breaking up any large chunks, until the meat is brown all over. Season with salt and pepper. Once completely browned, add the tomato purée, mixing well. Cook for two minutes and then pour in the red wine and turn up the heat to bubble the wine. Cook for 3-4 minutes, scraping any bits stuck to the bottom of the pan.
• Add the tomatoes to the pan, mix well and bring to a simmer then pour in 400ml/14fl oz of the stock. Bring to a rapid simmer, reduce the heat to low and leave to cook gently for an hour, stirring every now and again until thickened and reduced, but still moist. If at any point the mixture looks too dry then add the remaining stock along with a little water, if needed, to top up. Taste and adjust the seasoning as necessary then set to one side while you make the béchamel sauce.
• Preheat the oven to 190C/375F/Gas 5. In a medium heavy-based saucepan melt the butter, stir in the flour and cook for 3-4 minutes, or until the mixture turns a light golden colour that resembles ground almonds. Gradually whisk the milk in batches until smooth. Taste and season as necessary with salt and pepper. Add the nutmeg and then cook over a gentle heat for 4-5 minutes until thickened, stirring now and again.
• Spread one-third of the meat sauce across the bottom of a medium lasagne dish (approx 2-2.5 litres/3½-4½ pints in volume) and top with a quarter of the béchamel, then cover with lasagne sheets, breaking any as necessary to fit so that everything is covered. (It doesn't matter if the sheets overlap a little.) Sprinkle over a quarter of the parmesan.
• Repeat the process to create a further two layers. Finish with a final layer of lasagne sheets and the remaining béchamel, making sure that all the lasagne sheets are completely covered. Sprinkle over the remaining parmesan.
• Drizzle with a little extra virgin olive oil, put onto a baking tray and place in the preheated oven to bake for 30-40 minutes, or until golden-brown and bubbling. Serve in hearty wedges with a crisp green salad.