Attempt #1 from the Food Revolution cookbook.
Initial thoughts: he cooks with richer ingredients than I’m used to, super easy to make but a little time consuming, taste was unbelievable.
Having never made lasagne, I was under the impression it was super quick to make but maybe that’s only the recipes without a homemade sauce.
The lasagne turned out beautifully and was SO TASTY. The only downfall (maybe not a downfall for you) was the richness. I was definitely full after one small piece.
I will make this again but I will be adjusting slightly to make it lighter. I put my suggestions for tweaking next to the original recipe below. Also check out the photo gallery after the recipe.
Jamie Oliver’s Lasagne – Food Revolution
Serves 4-6 (or more in my opinion)
For the bolognese sauce:
- 2 slices of smoked bacon, preferably free-range or organic (for future, only use 1 slice – you just need the flavor of bacon not all the added grease)
- 2 medium onions
- 2 cloves of garlic
- 2 carrots
- 2 celery stalks
- olive oil (for future, use sparingly since everything mixes together in the end)
- 2 heaping teaspoons of dried oregano
- 1 pound of high quality ground beef or pork or mixture of two
- 2 14 oz. cans of diced tomatoes
- sea salt and pepper
- fresh basil
- 2 oz of parmesan cheese (for future, I will leave this out of the sauce. there is plenty of cheese in the layers)
For the lasagne:
- 8 oz dried egg lasagne sheets (I used Barilla No Boil sheets, worked very nicely but for the future I’ll do whole wheat sheets)
- 2 cups of creme fraiche or thick sour cream (For future, I will use 1 cup or less…this is the part that makes it super rich)
- 4 oz of parmesan cheese (For future, I’ll cut that in half)
- 1 large ripe tomato, sliced
- 4-6 basil leaves
To make the bolognese sauce: (I will make again and again, so tasty and after my tweaks super healthy too!)
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. (You don’t need 2 lugs of olive oil, just a tad)
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. (For future, I will cook the meat separately so I can drain and 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. (For future, I will not add cheese here)
Tear and stir in any larger basil leaves, keeping smaller onces 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 and smooth over the lasagne sheets. (For future, I will skip the creme here or use very little) 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. (For future, I think I will only use creme fraiche on the top layer, skipping it on the other layers)
Top the creme and parmesan 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)
Serve with a green salad.