Jamie Olivers Lasagna

Name: Jamie Olivers Lasagna
Cook time: 75 min
Total time: 130 min
Yield: 6
Cuisine: Italian
Ingredients: 2 paste skinny smoked bacon; 2 onion; 2 toe garlic; 2 winter carrot; 2 stem celery; 3 el traditional olive oil; 2 tl dried oregano; 500 g half to half chopped; 800 g tomato cubes can of 400 g; 350 ml tap water; 15 g fresh basil tray; 150 g Parmigiano Reggiano broken; 250 g lasagna all'uovo pack of 375 g; 500 ml creme fraiche; 1 tomato

Delicious lasagne with bacon, onion, zucchini, garlic and tomato, sprinkled with cheese and fresh basil.

Ingredients

Kitchen Stuff

1 earthenware baking dish capacity approx. 2 liters

Directions

Cut the bacon into small pieces.
Clean the onions, garlic, winter carrots, and peel the celery in the length with a peeler and finely chop everything.
Place a large frying pan over medium heat. Put the olive oil, the bacon and the oregano in the pan and fry the bacon until golden brown.
Put the vegetables in the pan, and let them, while you every 30 seconds. stir, 7 minutes until they are soft and have some color.
Stir in the minced meat and tomatoes from the tin. Put the water in the pan with the mixture. Stir in a pinch of salt and pepper.
Pick the basil leaves from the stems and put them in the refrigerator. Finely chop the stalks and stir in the pan through the mixture.
Bring the mixture to a boil. Turn down the heat and let it simmer for 45 minutes with lid on the pan while stirring regularly.
Preheat the oven to 190 ° C.
Grate the Parmesan cheese.
Stir the Parmesan cheese through the sauce. Cut the large basil leaves through the sauce and store the little ones for later.
Taste the sauce and add some extra pepper and salt if necessary.
Bring a pan of water with a dash of oil to the boil and blanch (briefly cook) the lasagne sheets for 3-4 minutes to soften them.
Drain the sheets in a colander and dry them with kitchen paper.
Spoon a third of the sauce in an ovenproof, earthenware dish. Put a layer of lasagne sheets on it.
Spoon the creme fraiche, smooth the cream and put a layer of lasagne sheets on it.
Sprinkle some salt and pepper and then the grated Parmesan cheese.
Now continue with a next layer of pasta, repeat the layers two more times and finish with a layer of crème fraîche and the rest of the Parmesan cheese.
Cut the tomato into slices. Finally put some tomato on, sprinkle the basil leaves and sprinkle the whole with olive oil.
Cover the dish with aluminum foil and put it in the preheated oven for about 20 minutes.
Remove the foil and place the dish in the oven for about 35 minutes.