Baked Lasagna Recipe

Baked Lasagna with TomatoesIngredients

  • 2 slices of smoked bacon
  • 2 medium onions
  • 2 cloves of garlic
  • 2 carrots
  • 2 celery stalks
  • Olive oil
  • 2 tsp. dried oregano
  • 1 lb. of high quality ground beef or pork (or a mixture of the two)
  • (2) 14-oz. cans of diced tomatoes
  • Sea salt and pepper
  • Fresh basil
  • 6 oz. of parmesan cheese, divided into 2- and 4-oz. pieces
  • 8 oz. dried egg lasagna sheets
  • 2 cups of crème fraiche or thick sour cream
  • 1 large ripe tomato, sliced
  • 4-6 basil leaves

Directions

Chop the onion, carrots, garlic, and celery in a small dice and then slice the bacon up finely. Put a large pan over medium-high heat, adding 2 pours of olive oil. Add the bacon and dried oregano to the pan, cooking until the bacon is just lightly golden. Place the chopped vegetables in the pan making sure to stir every 30 seconds for about 7 minutes. The vegetables should be light in color and softened.

Add the canned tomatoes and ground meat to the pot. Fill up one of the empty tomato cans with water and stir into the mixture. Add a pinch of salt and pepper to the mixture. Pick the leaves off of the basil and put them aside for later use. Chop up the remaining stalks and also add them to the pan. Stir, bring to a boil, and then turn the heat down letting the sauce simmer, covered, for 45 minutes, stirring occasionally.

Preheat your oven to 375 degrees F and remove the sauce from the heat. Finely grate the 2 ounces of parmesan cheese and add it to the sauce. Tear the basil leaves up and add to the sauce. Keep 4-6 of the smaller leaves for garnishing the top of your lasagna.

Grate the remaining 4 ounces of parmesan cheese. Bring water to a boil, add a little olive oil, and prepare per instructions in box. Pat the pasta sheets dry. In an oven-safe dish add about a third of your Bolognese sauce to the bottom. Layer on a few of the lasagna sheets over top of the sauce, smooth over a third of your crème fraiche over the pasta sheets, and finish the layer off with a third of the grated parmesan. Repeat the steps above, adding another layer to the dish with the crème fraiche and parmesan on top. Decorate the top of the lasagna with tomato slices and the basil leaves you saved earlier. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and then bake for an additional 35 minutes or until the lasagna is bubbling and golden.

Serves: 8

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