250 grams of lasagne plates
5 decilitres of Crème Fraîche
100 grams of cheese (we used a mix of Parmesan, Cheddar and Emmentaler)
1 -2 ripe tomatoes
2 strips of bacon
2 yellow onions
4-5 big champignons
2 garlic cloves
2 sticks of celery
1 table-spoon of fresh oregano
400 grams of minced beef
800 grams of chopped tomatoes (2 cans)
Grated sea salt and pepper
50 grams of Parmesan
Making Lasagne with Crème Fraîche
Finely slice the bacon and chop onion and garlic into little pieces. Chop the rest of the vegetable; carrots and celery, in small pieces and champignons in slices. Fry the bacon in a bit of oil together with chopped oregano, until the bacon is golden in colour. Add the vegetable and let simmer until tender (about 7 minutes), while stirring. Add minced beef and chopped tomatoes, salt and pepper. Fill water in one of the chopped tomato cans and add to the mix. Boil for 45 minutes on middle heat until the sauce has reduced. Stir in grated parmesan.
Preheat the oven to 190 degrees Celsius. Boil some water in a water kettle, add to a sauce pan, mix in a touch of olive oil and pre-boil the lasagne plates for about 3 minutes. Drain, then dry of with a cloth. Now you start layering your lasagne. Add sauce bolognese, lasagne plates, Crème Fraîche and sprinkle over some cheese. Layer again until you end with Crème Fraîche. Add sliced tomato and the last layer of cheese. Rip up some basil leaves and drizzle over.
Cover with tin foil and bake in the oven for 20 minutes. Take of the tin foil and bake for another 30 minutes. Serve with salad, garlic bread or homemade Focaccia.