Easy Lasagne

What this lasagne lacks in authenticity it makes up for in taste and convenience - as we know that to be authentic, a lasagne requires béchemal sauce where as this recipe replaces that with cremé fraiche.

Category:  Midweek Express  - 


For 4 Serving(s)


  • 200 g smoked lardons or bacon, diced
  • 250 g mushrooms, washedand finely chopped
  • 350 g minced beef
  • 400 g can chopped tomatoes
  • dash of red wine
  • pinch of Herbs de Province or mixed herbs
  • sheets of lasagne
  • 250 ml cremé fraiche - low or full fat!
  • salt and freshly milled black pepper

Easy Lasagne Directions

  1. 1. In a medium pan over a low heat, gently cook the lardons until they are just beginning to brown. Add the chopped mushrooms and cook a few more minutes.
  2. 2. Add the minced beef to the pan and combine with the lardons and mushrooms. Add the can of tomatoes, glass of red wine and shake of herbs. Allow to simmer on its own for about 20-30 minutes, forming a sauce.  Preheat the oven to 180 degrees C.
  3. 3. Alternatively layer the sheets of lasagne and meat sauce in a shallow ovenproof dish, topping with the cremé fraiche. Sprinkle with paprika and black pepper finishing with a flourish of Herbs de Province.  Bake for 45 minutes.