Foodie Friday~Easy Lasagna

I would not consider myself a "cook"however I do know how to follow a recipe.  Especially if it's easy and this Lasagna recipe I got from Natalie over at Designer Bags and Dirty Diapers is just that! 

She is an amazingly stylish little local Charleston momma who dresses impeccable and cooks unbelievable meals every night for her family all while keeping up with two little ones and a popular blog.  You gotta follow her! 

 Check out this bomb lasagna I made..

I followed Natalie's Recipe Step-by-Step to a T.  Too easy and SO good!

:: S I M P L E  B A K E D  L A S A G N A ::

adapted from Jamie Oliver's The Food Revolution Cookbook

Serves 4-6

For the bolognese sauce:

- 2 slices of smoked bacon, preferably free-range or organic (I used the pre-cooked Hormel kind)
- 2 medium onions
- 2 cloves of garlic
- 2 carrots
- 2 celery stalks
- olive oil

 - 2 heaping teaspoons of dried oregano
- 1 pound of high quality ground beef or pork or mixture of two (I used only beef)
- 2 14 oz. cans of diced tomatoes
- sea salt and pepper
- fresh basil
- 2 oz of parmesan cheese 

For the lasagne:

- 8 oz dried egg lasagne sheets (I used Barilla No Boil sheets)
- 2 cups of creme fraiche or thick sour cream (I used a 20 oz container of sour cream)
- 4 oz of parmesan cheese (I also added in some shredded mozzarella too)
- 1 large ripe tomato, sliced ( I needed two small tomatoes)
- 4-6 basil leaves

To make the bolognese sauce:

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.

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. (I cooked the meat separately and drained it to 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.

Tear and stir in any larger basil leaves, keeping smaller ones 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 or sour cream and smooth over the lasagne sheets.  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.

Top the creme and parmesan (added mozarella here) 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)

Beaucoup D'Amour,

Megan