Roasted butternut and ostrich lasagne

Ingredients

• 400g ostrich mince
• 4 chicken bacon rashers
• 1 butternut, peeled and sliced
• 1 onion, chopped
• 1 carrot, chopped
• 2 tins chopped tomatoes
• 2 glasses of water
• 400g wheat-free lasagne sheets
• 400g mozzarella
• 500ml tub of crème fraiche
• 3 tsps mixed herbs
• 1 tsp crushed coriander seeds
• 1 tsp crushed chilli
• 2 bay leaves
• Salt and pepper
• Pinch of cinnamon
• 3 tbsps of grated parmesan
• 2 tbsps of olive oil
• 1 tsp crushed garlic
• A dash of milk

Instructions

1. Preheat oven to 200ºC.
2. Heat olive oil in a large pan and cook the chicken rashers.
3. Add the onion, carrot and herbs.
4. Add the ostrich mince and cook for about 5 minutes.
5. Add the tinned tomatoes, bay leaves and water and bring to the boil.
6. Turn the heat down and allow to simmer for an hour.
7. Rub the butternut slices with olive oil, sprinkle with salt, pepper, crushed coriander seeds and chilli and bake in the oven for 45 minutes.
8. Mix together the crème fraiche and parmesan and season with salt and pepper. Thin with a little milk if necessary.
9. To assemble, rub a large lasagne dish with olive oil and line with lasagne sheets, allowing them to drape over the sides.
10. Add a layer of meat, a little white sauce and a sprinkling of parmesan.
11. Break butternut squash into pieces and layer over the meat.
12. Repeat the layers and finish with a layer of pasta covered with white sauce.
13. Sprinkle with mozzarella and leftover parmesan.
14. Cook in a preheated oven for 30-35 minutes.