Cheat’s Lasagne
By Lisa Faulkner
Published on 21 December 2023
This speedy lasagne by Lisa Faulkner is ready in half the time of a classic recipe but is just as tasty! For even more time-saving tricks you could add browned mince to a fresh pasta sauce and use fresh pasta sheets or shapes. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
1 hr 30 minsTotal time
6Servings
15 minsPrep time
1 hr 15 minsCooking time
Ingredients
- 1 large onion, roughly chopped
- 1 carrot, roughly chopped
- 1 stick celery, roughly chopped
- 2 garlic cloves
- 3 tbsp olive oil
- 500g lean beef mince or vegetarian mince
- 1 tbsp tomato puree
- 100ml red wine
- 1 (400g) tin chopped tomatoes
- 2 bay leaves
- 1 tsp Italian dried herbs
- 1 medium egg
- 200g tub full-fat crème fraiche
- 1 tsp dijon mustard
- 200g grated cheddar and mozzarella cheese
- 7 lasagne sheets
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Put the onion, carrot, celery and garlic in the bowl or a food processor and whizz until it looks like breadcrumbs.Step 2
Heat most of the oil in a large frying pan or large ovenproof casserole dish over a medium heat. Tip in the vegetables, season with a pinch of salt and freshly ground black pepper and cook for about 10 mins, until softened.Step 3
Add the mince and cook for 5 mins until browned, breaking up with a wooden spoon or spatula. Add a splash more oil if it sticks to the base of the pan.Step 4
Stir through the tomato puree then pour over the wine and bring to a simmer until the liquid has reduced by half.Step 5
Tip in the tomatoes then fill the tin with water and pour this over too. Add the bay leaves and dried herbs, bring to the boil then reduce to a simmer and gently bubble for 20-30 mins, until reduced and thickened (see Tip). If you’re using a frying pan, transfer the sauce to a large ovenproof dish.Step 6
In a medium sized mixing bowl, beat the egg then mix in the crème fraiche, mustard and most of the cheese until well combined.Step 7
Break up the lasagne sheets and stir through the bolognese. Top with the crème fraiche mixture and remaining cheese then bake for 25-30 minutes until golden and bubbling.