I made Mary Berry's easy lasagna recipe with untraditional crème fraiche sauce.
The recipe was straightforward and the finished product was delicious.
My only complaint is that there wasn't enough sauce.
I have only recently discovered the magic of Mary Berry, and it's safe to say I'll never look back.
Then a couple of weeks ago, I discovered a recipe on Berry's website for crème fraiche lasagna, which she describes as "remarkably easy" to make. Here's how I made the dish, which ended up being ideal for a cozy evening at home.
To make the lasagna, I gathered 12 ingredients.
This recipe requires the following:
For the bolognese
500 grams, or 1 pound, lean raw minced beef
1 large onion
2 cloves of garlic
2 level tablespoons of flour
2 x 400-gram cans of chopped tomatoes, around 28 ounces
3 tablespoons of tomato puree
1 teaspoon of sugar.
For the sauce
2 tablespoons of cornflour
1 tablespoon of Dijon mustard
500 grams, or around 18 ounces, low-fat crème fraiche
100 grams, or 4 ounces, parmesan cheese.
For the pasta
Around 6-8 lasagna sheets.
I began by browning the mince in a large pan.
After preheating my fan oven to 200 degrees Celsius (around 392 Fahrenheit) and chopping the onions, I browned the mince in a large pan. The process took a couple of minutes.
I then stirred in the remainder of the bolognese ingredients.
After adding the onions, garlic, and flour, I poured in the two cans of chopped tomatoes and the tomato puree and stirred everything together. This was pretty straightforward and didn't take long.
After bringing the bolognese to the boil, I covered the pot with a lid and left it to simmer for around an hour, in line with Berry's instructions.
Then it was time to prepare the crème fraiche sauce.
I'd never tried crème fraiche sauce in a lasagna before, so I was looking forward to this aspect of the recipe.
To make the sauce, I combined the cornflour, mustard, and two tablespoons of the crème fraiche in a pan and whisked until it formed an even and soft consistency.
After that, I combined the rest of the crème fraiche with the mixture and seasoned it with salt and pepper.
After layering the lasagna, I realized there wasn't enough sauce.
To layer the lasagna, Berry advises scooping a third of the bolognese into a greased dish followed by a third of the crème fraiche sauce, parmesan, and lasagna sheets to cover. I repeated this method until the ingredients ran out and soon discovered that the quantity of sauce wasn't sufficient.
Berry recommends that the final layer of the lasagna consist of bolognese and crème fraiche sauce, but I ended up not having enough sauce to cover the bolognese with.
Instead, I opted to only include the bolognese and parmesan on the top layer before placing it in the oven.
Berry was right — this dish was easy to make, despite the mishap with the sauce.
The lasagna was ready after around 30 minutes, and I served it for dinner with a side salad and potatoes.
The lack of sauce was apparent when I tried the lasagna. The mustard flavor was a nice change from the traditional cheese sauces I've tried in the past, but there definitely could have been more of it in my opinion.
Overall, the dish was delicious and I'd recommend it to those looking for simple dinner recipes, especially if you're a beginner in the kitchen like me. The only change I'd recommend is doubling the quantity of the sauce.
Read the original article on Business Insider