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1.
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Finely chop carrot, celery, garlic and red onion.
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2.
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Start by browning the meat in a large heavy bottomed pan over medium heat.
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Browning should only take a few minutes.
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Reserve the fat as it contains most of the nutrients!
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Once browned move the meat to a large plate to sit.
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3.
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Heat 3 tablespoons olive oil in the same pan.
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Add onion, carrot, celery, garlic and spices and fry gently for a few minutes until softened.
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Add beef and fry gently.
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Add tomatoes, tomato paste, bay leaf, vinegar and wine.
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Bring to the boil and then turn the heat way down and let it reduce.
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If it starts to reduce too much, cover it.
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Leave it to simmer for about 1 1/2 hours.
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4.
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Preheat the oven to 180C and cut the butternut squash in half.
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Brush it with the remaining tablespoon of oil and season generously.
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Put it on a pan and place in the oven (it will be way easier to peel and chop once cooked!).
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Roast for about 45 minutes until soft.
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Remove from oven (leave the oven on though!!)
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and scoop seeds out.
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You can then chop the squash into smaller pieces and the skin will peel off very easily!
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(Although I usually buy organic and just leave the skin on!)
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5.
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When the sauce and squash are done you can start making the white sauce.
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Simply mix together the creme freshe with the anchovies and the parmesan.
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6.
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Boil some water in a pan and lightly dip the dried lasagne sheets in to soften.
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This should take about 4 minutes (you wont need to do this if you use fresh lasagne).
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Then line the lasagne pan with the sheets and let them drape over the edge, so that quite a lot drapes over.
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These will be folded over the top at the end.
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7.
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Once the lasange dish is lined with the noodles, add a layer of meat mixture.
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Top this with a layer of squash and then some crumbled goat cheese.
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Repeat so you have two layers of each.
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Then fold the top lasagne sheet over the goats cheese and spread the white sauce all over the top.
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8.
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Place in the still hot oven for 35 40 minutes.
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Eat with lots of greens and the rest of the red wine!
