One Saturday afternoon I was itching to make lasagna by Jamie (again!). It's so easy to make and so deliciuos!
I liked that recipe and I already used it for quite a few times but there's always a disaster with the white sauce -and I'm not too sure why...
Jamie uses crème fraîche instead of usual white sauce.
Sometimes I use natural yoghurt (don't ask me why), sometimes white sauce, then 'pasta bake' sauce and every single time this recipe works whatever I would use :)
I usually use Parmesan cheese but then I had just a normal mature Cheddar cheese in the fridge and I decided just to use what I had.
I find it quite difficult to follow Jamies recipes as he writes them the way he talks - one big long sentence.. so the book is now full of underlined words :)
For the Bolognese sauce
- 2 medium onions
- 2 cloves of garlic
- 2 carrots
- 2 sticks of celery
- olive oil
- 500g minced beef, pork
- 2 x 400g tins of chopped tomatoes
- salt and ground black pepper
- 50g Parmesan cheese
- 250g dried egg lasagne sheets
- 1 x 500ml tub of creme fraiche
- 100g Parmesan cheese
- 1 large ripe tomato
To make your Balognese sauce
- Chop the onions, garlic and celery
- Place large pan on medium heat with a bit of olive oil
- Add the veg to the pan, stir until softened and lightly coloured
- Stir in the mince meat and the tinned tomatoes
- Fill one of the empty tins with water and add to the pan
- Stir in a good pinch of salt and pepper
- Bring to boil
- Turn the heat down and simmer with a lid on for 45 minutes, stirring every now and again to stop it catching.
- Preheat the oven to 190C/375F/gas 5
- Remove Bolognese sauce from the heat and stir a quarter of Parmesan
- Boil some water in the kettle and pour into a separate pan
- Add all your lasagne sheets with a drizzle of oil and blanch for 3 to 4 minutes
- Drain the sheets
To make your lasagne
- Spoon third of your Bolognese sauce into the bottom of an ovenproof dish
- Follow with a layer of lasagne sheets
- Smooth over a third of your creme fraiche (white sauce, pasta bake sauce)
- Sprinkle with good pinch of salt'n'pepper and another quarter of Parmesan
- Repeat the layers twice more, finishing with a layer of creme fraiche and Parmesan
- Top with slices of tomatoe, drizzle with olive oil (you can also put some basil leaves)
- Cover with foil, bake for 20 minutes
- Remove the foil and cook for further 35 minutes until bubbling and golden
- Serve with fresh green salad.
Adapted from Jamie Oliver 'Jamie's Ministry of food', 2008