Lasagna by Jamie Oliver

    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 :)

 serves 4-6

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

 For the lasagne

• 250g dried egg lasagne sheets
• 1 x 500ml tub of creme fraiche
• 100g Parmesan cheese
• 1 large ripe tomato

To make your Balognese sauce

1. Chop the onions, garlic and celery
2. Place large pan on medium heat with a bit of olive oil
3. Add the veg to the pan, stir until softened  and lightly coloured
4. Stir in the mince meat and the tinned tomatoes
5. Fill one of the empty tins with water and add to the pan
6. Stir in a good pinch of salt and pepper
7. Bring to boil
8. Turn the heat down and simmer with a lid on for 45 minutes, stirring every now and again to stop it catching.

***

1. Preheat  the oven  to 190C/375F/gas 5
2. Remove Bolognese sauce from the heat and stir a quarter of Parmesan
3. Boil some water in the kettle and pour into a separate pan
4. Add all your lasagne sheets with a drizzle of oil and blanch for 3 to 4 minutes
5. Drain the sheets

To make your lasagne

1. Spoon third of your Bolognese sauce into the bottom of an ovenproof dish
2. Follow with a layer of lasagne sheets
3. Smooth over a third of your creme fraiche (white sauce, pasta bake sauce)
4. Sprinkle with good pinch of salt'n'pepper and another quarter of Parmesan
5. Repeat the layers twice more, finishing with a layer of creme fraiche and Parmesan
6. Top with slices of tomatoe, drizzle with olive oil (you can also put some basil leaves)
7. Cover with foil, bake for 20 minutes
8. Remove the foil and cook for further 35 minutes until bubbling and golden
9. Serve with fresh green salad.

Adapted from Jamie Oliver 'Jamie's Ministry of food', 2008