I know, I know there are a million lasagna recipes out there and trust me I have tried many of them. But this one is different, it tasted how lasagna should taste- amazing and fresh.  This is hands down my favorite lasagna I have made. 

 This recipe came highly recommended from my sister who received quite a few lasagnas after her son was born, and this was her and her husband’s favorite.   I made it the same day she sent me the recipe. What I like about it is it is relatively easy to make.   You use no bake noodles and you only have to make one sauce, the other layer is sour cream (or creme fraiche).  You do have to chop up a few veggies and cook meat but once the sauce is made and simmering you are good to go.

  

The recipe seems long but once you read it, I promise it is not bad to assemble.  You could easily make two lasagnas out of this recipe in square dishes if you needed to take food to someone or make it in one large dish if you are entertaining.  I promise this will become your new favorite lasagna!

Plus how gorgeous does it look with the tomatoes and basil scattered over the top?  The perfect lasagna I tell you!

:: S I M P L E  B A K E D  L A S A G N A ::

adapted from Jamie Oliver’s The Food Revolution Cookbook

Serves 4-6

For the bolognese sauce:

– 2 slices of smoked bacon, preferably free-range or organic (I used the pre-cooked Hormel kind)
– 2 medium onions
– 2 cloves of garlic
– 2 carrots
– 2 celery stalks
– olive oil

 – 2 heaping teaspoons of dried oregano
– 1 pound of high quality ground beef or pork or mixture of two (I used only beef)
– 2 14 oz. cans of diced tomatoes
– sea salt and pepper
– fresh basil
– 2 oz of parmesan cheese 

For the lasagne:

– 8 oz dried egg lasagne sheets (I used Barilla No Boil sheets)
– 2 cups of creme fraiche or thick sour cream (I used a 20 oz container of sour cream)
– 4 oz of parmesan cheese (I also added in some shredded mozzarella too)
– 1 large ripe tomato, sliced ( I needed two small tomatoes)
– 4-6 basil leaves

To make the bolognese sauce:

Finely slice the bacon and chop up the onions, garlic, carrots, and
celery into small dice.  Place a large casserole-type pan on medium to
high heat and add 2 lugs of olive oil, bacon and dried oregano cook
until bacon is lightly golden.

Add veggies to the pan and stir every 30 seconds for around 7 minutes
or until softened and lightly colored. Stir in the ground meat and
canned tomatoes. (I cooked the meat separately and
drained it to rinse the grease off before adding to sauce)

Fill one of the tomato cans with water and add to pan (For future,
might not need any added water if the tomatoes came with a lot of juice
so add as needed)

Stir in a good pinch of salt and pepper. Pick the basil leaves off
and put in fridge for later.  Finely chop the basil stalks and stir into
pan.  Bring to boil.  Turn the heat down and simmer with lid on for 45
mins, stirring a couple times.  (I had to simmer with lid off because I
added too much water)

To finish the sauce:

Preheat oven to 375. Remove the bolognese sauce from heat. Finely
grate 2 oz of parmesan into the sauce.

Tear and stir in any larger basil leaves, keeping smaller ones aside
for top.  Taste sauce and add more salt and pepper if needed.

To make the lasagne:

Grate 4 oz of parmesan. If you don’t use No Boil sheets, boil some
water in a pan, then add the lasagne sheets with a drizzle of olive oil
and blanch (slightly soften) for 3-4 minutes.  Drain sheets and
carefully pat dry with paper towel to absorb excess water.  Spoon a
third of the bolognese sauce into the bottom of a overproof dish.

Follow with a layer of lasagne sheets.  Dollop a third of the creme
fraiche or sour cream and smooth over the lasagne sheets.  Sprinkle one third of the parmesan
cheese. (For future, I will use less cheese)

Add another layer of sauce and repeat with sheets and cheese, ending
with creme fraiche and parmesan on top layer.

Top the creme and parmesan (added mozarella here) with sliced tomatoes and small basil
leaves, drizzle with olive oil.  Cover with aluminum foil and bake for
20 minutes.  After that, remove the foil and bake for 35 more minutes
until the lasagne is bubbling and golden. (Place on a baking sheet in
case there is bubbling over)