Lasagne is something that I wanted to cook for a long time but never did. So today I decided to try it out. Of course my preference was Jamie Oliver’s recipe. This recipe is adapted from his recipebook – Jamie’s Ministry of Food. I changed the recipe to half portion. However I made a mistake, I didn’t have a right size baking tray. I used a pretty small one and it ended up spilling over but it didn’t stop the dish from tasting good. haha! It’s a really simple recipe but really time consuming too. I didn’t realize how long it will take till I started making it Anyway, was very satisfied with the result My husband loves it too.
For the Bolognese Sauce
2 rashers of streaky bacon, finely sliced
1 medium onion, chopped
2 cloves of garlic, chopped
1 carrots, chopped
1 stick of celery, chopped
1 heaped teaspoons dried oregano
150g minced pork
150g minced beef
1 x 400g tin of chopped tomatoes
sea salt & freshly ground black pepper
a small bunch of fresh basil
50g Parmesan cheese
For the lasagne
100g dried egg lasagne sheets (I used 4 sheets)
1 x 250ml tub of creme fraiche
100g Parmesan cheese
1 large ripe tomato (I left this out)
To make your Bolognese sauce
1) Place a large casserole-type pan on a medium to high heat. Add 2 lugs of olive oil, the sliced bacon and oregano and cook and stir until the bacon is lightly golden.
2) Add the chopped vege to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly coloured.
3) Stir in the minced meat and the tinned tomatoes. Fill one of the empty tins with 1/2 tin of water and add to the pan. Stir in a good pinch of salt and pepper.
4) Pick the basil leaves and place in the fridge for later. Finely chop the basil stalks and stir into the pan.
5) Bring to the boil, then turn the heat down and simmer with a lid on for 45 minutes, stirring every now and again to stop it catching.
To finish the sauce
1) Preheat the oven to 190C / 375F / GM5. Remove the Bolognese sauce from the heat. Finely grate the Parmesan and stir a quarter of this into the sauce.
2) Tear and stir in any larger basil leaves, keeping the smaller ones aside for later. Have a taste of the sauce, and season with a little more salt and pepper if you think it needs it.
3) Boil some water in a kettle and pour it into a pan, then add all your lasagne sheets with a drizzle of olive oil and blanch (slightly soften) for 3 to 4 minutes. To avoid the lasagna sheets from sticking to each other, place sheet by sheet making sure they are soaked before putting the next one.
4) Drain the sheets in a colander and carefully pat them dry with some kitchen paper to absorn any excess water.
To make your lasagne
1) Spoon a third of your Bolognese sauce into the bottom of an earthenware ovenproof dish. Follow with a layer of lasagne sheets.
2) Dollop over a third of your creme fraiche and smooth it out to cover the lasagne sheets. Sprinkle with a good pinch of salt and pepper and another quarter of your grated Parmesan.
3) Add another layer of lasagne, and repeat the layers twice more, finishing with a layer of creme fraiche and the remaining Parmesan.
4) Top with some slices of tomato (I skipped this), scatter over the small basil leaves and drizzle with olive oil.
5) Cover with foil, place in the preheated oven and bake for 20 minutes.
6) After that, remove the foil and cook for a further 35 minutes until the lasagne is bubbling and golden.