Yo. Long time, no talk. I did everything I could to find the recipe online and share via FB, but it wasn’t out there anywhere. So here I am. I actually typed it out for you lucky ducks. You’re welcome. I served this lasagna for a little dinner party on Sunday night and I’m eating my second piece for lunch right this second. There is no ricotta or mozzarella in this version, just Parmesan and crème fraiche. It is truly delicious, and pretty to boot. What keeps going through my head is “Happiness is: a big fucking piece of lasagna. Or two.”
This little slice of casserole heaven comes from Jamie Oliver’s Food Revolution. I made it back in 2010 when I first bought the cookbook, but haven’t done it since. Well, note to self, don’t be an idiot and wait five more years. It’s that good. I made a couple of very slight tweaks, nothing crazy. He calls for lasagna noodles that require boiling. I see no need for that. The no-boil noodles work great and boiling lasagna noodles is frankly a pain in the ass.
Lasagna – courtesy of Jamie’s Food Revolution
For the Bolognese Sauce
- 2 slices of smoked bacon
- 2 medium onions
- 6 cloves of garlic (he calls for 2, I say you can never have enough garlic)
- 2 carrots
- 2 celery stalks
- 2 heaped teaspoons of dried oregano
- 1 pound ground beef or pork (I did a mixture, half and half)
- 1 28 ounce can of diced tomatoes
- 1 28 ounce can of crushed tomatoes
- salt and pepper
- 2 ounces grated Parmesan
- 1 bunch basil
For the lasagna
- 8 ounces of no boil lasagna sheets (I used about 8 sheets total)
- 2 cups crème fraiche
- 4 ounces grated Parmesan
- 2 ripe Roma tomatoes, sliced
To make your Bolognese sauce
Finely slice the bacon. Peel and finely chop the onions, garlic, carrots, and celery. Place a dutch oven on medium heat. Add 2 lugs of olive oil, your sliced bacon , and the oregano and cook and stir until the bacon is lightly golden. Add the vegetables to the pan and stir every 30 seconds for around 7 minutes, or until softened and lightly colored. At the same time the veggies are cooking, brown the beef/pork in a separate pan and drain the excess fat. Stir in the meat and canned tomatoes. Stir in a good pinch of salt and pepper. Pick the basil leaves and save for later. Finely chop the basil stalks and stir into the pan. Bring to a boil. Turn the heat down and simmer with a lid on for 45 minutes, stirring every now and again to stop it catching. Taste it along the way and add more oregano, salt, pepper as you see fit.
To finish the sauce
Preheat the oven to 375°. Remove the Bolognese sauce from the heat. Stir in 2 ounces of the Parm into the sauce. Tear and stir any larger basil leaves, keeping the smaller ones aside for later. Taste again for seasoning.
To make your lasagna
Spoon a third of your Bolognese sauce into the bottom of a casserole dish. Follow with a layer of lasagna sheets. Dollop over a third of your crème fraiche and smooth it out to cover the lasagna sheets. Sprinkle with a good pinch of salt and pepper and 1/3 of your grated Parm. Add another layer of lasagna, and repeat the layers twice more (Bolognese, lasagna layer, crème fraiche, Parm). Top with the tomato slices, scatter over the small basil leaves, drizzle with olive oil. Cover with aluminum foil and bake for 20 minutes. Remove the foil and cook for a further 35 minutes until the lasagna is bubbling and golden.