Posted By Laura in Family Recipes | 1 comment

I very nearly didn’t post this – I hadn’t ever really considered it a ‘recipe’. But I mentioned it in passing to a friend and she “oooh-ed!” in glee at my genius, and went away and made it. So I mentioned it to another friend in the playground – three Mums overheard and there was a collective “OoooH! I know what I’M cooking for tea tonight!” from them, too.

So – maybe, just maybe, you’d like the ‘recipe’ too.

Stand by – it’s dead easy, totally yummy, but it’s NOT scientific, and it’s all about guesswork…

Serves Family of 6 (I usually double these ingredients and have 2nd day leftovers)

Time to Prep – 10 Minutes

Time to Bake – 40 Minutes

400F/200C/fan 180º/Mark 6

Ingredients

500g Minced Beef

1 onion, chopped

1 jar Bolognese Sauce of choice (We like Seeds of Change)

1 tub half-fat Creme Fraiche

1 slab of cheddar cheese

Pack dried lasagne sheets

Method

1. Brown the mince with the onion in a large pan, add the sauce and mix thoroughly. Leave pan to one side off the heat.
2. Place tub of creme fraiche in a pan, heat until it is melted.
3. Grate a generous handful of cheese into the melted creme fraiche – the amount is up to how cheesy you like it – and mix thoroughly. You now have your meat sauce and your cheese sauce, and are ready to construct in the normal way:
4. In a large baking dish place a thin layer of the meat sauce.
5. Top with lasagne sheets – cover the sauce but try not to overlap.
6. drizzle some cheese sauce over the pasta sheets.
7. repeat steps 4-7 until you have used up your fillings as layers. Remember that the thinner the layers of sauce, the more pasta you have, and the sturdier the lasagne will be.
8. Finish off with a cheese sauce layer, and add a topping of grated cheese. Pop in the oven for 40 minutes or so, until the lasagne is golden and bubbling.
9. Serve with heaps of crunchy fresh salad.
10. (*whispers* 2nd day leftovers are rather popular when served with chips…)

And before you say anything yes, I do know I’ve just made an entire nation of Italians shudder. BUT. My 8yr old can make this unaided. It tastes delish. And it’s quick enough for an emergency hot meal on a school night. All of which means it’s good enough for us.