I will admit it. I have always made what I call “the Lazy Lasagna recipe” – layer boiled lasagna noodles, a jar of spaghetti sauce and some cheese layered into a big pan and baked. Then about 2 months ago co-worker had me over for dinner and introduced me to Jamie Oliver’s Lasagne from his Food Revolution cookbook. It was totally delish! I resolved to never be so lazy about lasagna again.
What surprised me about Jamie’s Lasagne was how rich it was. After watching his food revolution show I was expecting something that was skewed a little healthier. What I really liked about his version (besides the taste) was that had a nice healthy dose of veggies mixed in without seeming like a vegetable lasagna. I also really like the texture and taste of the no-boil egg noodles. They really added a nice bite to the dish.
For my take on his recipe I lightened things up a bit by cutting the creme fraiche in half and subbing in some nonfat Greek yogurt, (Trust me, this is a still a really rich lasagna and does not taste at all like a lightened up version of anything.) and made a few other minor tweaks. The results are totally scrumptious.
This is a great recipe to make for company. I like to make the bolognese sauce the day before my event then I can quickly assemble the Bolognese Lasagna and pop it in the oven the day of my event. Give it a try and see if you don’t get rave reviews on this Bolognese Lasagna at your next entertaining event.
Adapted from Jamie Oliver’s Lasagne in Food Revolution
Prep time: 10 minutes - Cooking time: 55 minutes - Serves: 6 -8
- 1 cup of creme fraiche (or substitute thick full fat sour cream)
- 1 cup nonfat Greek yogurt
- 6 oz shredded parmesan cheese
- 1 recipe of bolognese sauce (recipe below)
- 8 oz no boil egg lasagna sheets
- 2 large Roma tomatoes, sliced
- 4-6 basil leaves
Preheat oven to 375 F.
Place 1 cup of creme fraiche, 1 cup nonfat Greek yogurt and 4 oz of parmesan cheese in a small bowl and stir well. Set aside until ready to use.
Spoon a third of the bolognese sauce into the bottom of a overproof lasagna dish.
Place a layer of lasagna sheets over the bolognese sauce. Spoon third of the creme fraiche mixture on top of the lasagna sheets and smooth into a layer. Add 1/3 of the bolognese sauce and spread over the layer.
Repeat the last step two more times so that you add two more layers to your lasagna. Add last layer of noodles and top with remaining creme fraiche mixture. Sprinkle remaining 2 oz or parmesan cheese over top of the creme fraiche mixture.
Add sliced tomatoes and small basil leaves to the top of the lasagna. 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 lasagna is bubbling and golden. (I recommend placing a baking sheet under the baking dish just incase any bubbles over and drips.)
Remove lasagna from the oven and let sit 5-10 minutes before cutting.
Prep time: 15 minutes - Cooking time: 55 minutes - Serves: 6 -8
- 2 slices of panchetta
- 1 medium onions
- 2 cloves of garlic
- 2 carrots
- 2 celery stalks
- 3 tablespoons olive oil
- 2 teaspoons of dried oregano
- 1 pound of ground beef, ground pork, ground veal mixture (usually sold as meatloaf mix)
- 2 14 oz. cans of diced tomatoes
- salt and pepper
- fresh basil
- 2 oz shredded parmesan cheese
Finely slice the panchetta. Chop up the onions, garlic, carrots, and celery into small dice. Chop 1 teaspoon of basil stems and set aside.
Preheat a large skillet on medium-high heat. Add 3 tablespoons of olive oil, panchetta and dried oregano. Sizzle panchetta for 1 -2 minutes stirring frequently.
Add veggies to the pan with panchetta and stir to incorporate. Saute 7 minutes (stirring frequently) or until veggies are softened and lightly browning around the edges.
Stir in the 1 lb. of ground meat saute for 4-5 minutes, until mostly cooked. Drain fat if needed.
Add canned tomatoes with juices, 1/4 cup water and 1 teaspoon basil stems to the pan. Stir in a good pinch of salt and pepper. Bring mixture to a boil. Reduce heat and simmer for 45 minutes, stirring occasionally.
Remove the bolognese sauce from heat. Add 2 oz of grated Parmesan into the sauce. Tear 4 large basil leaves into pieces and stir into the sauce. Add salt and pepper if needed.
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