Lasagne parmesan creme fraiche

If you’re keeping it for longer than that, freezing is a better option.

4. It’s rustic but elegant. Chop the bacon and cook until golden. Add the ground meat, breaking it up as it cooks. Repeat the layers, ending with a layer of crème fraîche sauce on top.

Sprinkle the grated mozzarella evenly over the top.

Step 5: Bake the Lasagne

Cover the lasagne with foil and bake in the preheated oven for 25 minutes.

A light lemon vinaigrette or balsamic dressing adds a tangy kick that cuts through the creaminess.

2. Add the ground beef or lamb and cook until browned, breaking it into small pieces with a spoon.

Add the chopped onion and garlic, cooking for 3-4 minutes until softened.

Stir in the chopped tomatoes, tomato paste, oregano, salt, and pepper.

It’s less rich than heavy cream but its tanginess adds a unique depth to the dish.

Parmesan cheese – For the cheesy topping that turns golden brown and crispy.

Olive oil – For sautéing the vegetables and meat.

Salt and pepper – To taste, of course.

Equipment Needed

You won’t need anything too fancy, just the basics:

• A large ovenproof dish.

  This shortcut not only saves time but also brings a whole new layer of flavor.

  Here’s why I love his version:

  • It’s easier. You can also try fresh oregano for that perfect Mediterranean vibe.
    

    A Fresh Green Salad

    • A simple green salad with arugula, baby spinach or mixed greens is the perfect contrast to the heaviness of the lasagne. Where was the béchamel sauce? Cooling

      Always let your lasagne cool down to room temperature before storing it. Reheat in the oven or microwave until heated through. Roasted Vegetables

      • Roasted root vegetables like carrots, sweet potatoes or beets are perfect companions.

        Simmer for 15-20 minutes until thickened.

      Step 2: Make the Crème Fraîche Sauce

      1. In a bowl, mix the crème fraîche with the grated Parmesan, nutmeg, salt, and black pepper. Just bake it when you’re ready to eat.

         Is There A Way To Make Jamie Oliver’s Creme Fraiche Lasagne Healthier?

         You could use leaner meat, swap in whole wheat lasagne sheets, or reduce the amount of cheese and cream for a lighter version.

         How Do I Make The Sauce Thicker In This Lasagne?

         You can simmer the sauce longer to reduce it or add a little flour to help thicken it.

         Can I Freeze The Creme Fraiche Lasagne?

         Definitely!

         (inspired by Jamie Oliver)

         Ingredients Needed

         For the Ragu:

         • 1 tbsp olive oil
         • 2 rashers smoked streaky bacon, chopped
         • 1 onion, finely chopped
         • 1 celery stick, finely chopped
         • 1 medium carrot, grated
         • 2 garlic cloves, finely chopped
         • 500g (1.1 lbs) beef mince
         • 1 tbsp tomato purée
         • 2 x 400g (14oz) cans chopped tomatoes
         • 1 tbsp clear honey
         • Large handful of basil leaves, torn (optional)

         For the Layers:

         • 500g (1.1 lbs) fresh egg lasagne sheets

         For the Topping:

         • 400ml (1 3/4 cups) crème fraîche
         • 125g (4.4 oz) mozzarella ball, torn
         • 50g (1.8 oz) freshly grated Parmesan

         How To Make Jamie Oliver Creme Fraiche Lasagne

         Prep the Veg and Bacon:
         Start by heating olive oil in a large saucepan.

         Here’s what you’ll grab:

         • Lasagne sheets – Jamie often uses fresh sheets for a softer, melt-in-your-mouth texture but dry works just as well.
         • Ground beef or pork (or both). You can simply steam them and drizzle with olive oil, lemon and a sprinkle of sea salt.

         5. Let them soften for 5 minutes, stirring occasionally so they don’t catch.

         Brown the Beef:
         Add the garlic and cook for a minute until fragrant.