Homemade Cheesy Bolognese Lasagna
A generous and comforting bolognese lasagna, ready in record time thanks to the trick of using crème fraîche instead of béchamel. Layers of pasta, savory meat, and perfectly melted cheese—the family dish that is a crowd-pleaser every time.
🛒 Ingredients
4 servings
- 6 to 9 dry lasagna noodles
- 9 oz ground beef (15% fat)
- 1 1/4 cups tomato purée (passata)
- 4.5 oz shredded mozzarella cheese
- 1.75 oz grated parmesan cheese
- 3/4 cup sour cream or crème fraîche
- 1 medium onion, finely minced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- A few fresh basil leaves (or 1 tsp dried basil)
- Fine salt and freshly ground black pepper
Watch the original video
Watch on TikTokDirections
- 1
Preheat your oven to 355°F (convection). Prepare a baking dish approximately 8x11 inches.
- 2
Heat the olive oil in a large skillet over medium heat. Sauté the minced onion for 3 minutes until translucent, then add the minced garlic and sauté for 1 additional minute.
- 3
Add the ground beef and brown it, breaking it up with a spatula until fully cooked and no pink remains (about 5 minutes).
- 4
Pour the tomato purée over the meat, season generously with salt and pepper, and add the oregano and basil. Mix well and let simmer over low heat for 8 to 10 minutes to concentrate the flavors.
- 5
Assembly — first layer: spread a thin layer of bolognese sauce on the bottom of the dish to prevent the pasta from sticking.
- 6
Place a layer of dry lasagna noodles, slightly overlapping if necessary. Spread a layer of bolognese sauce, drizzle with a little sour cream or crème fraîche, then sprinkle generously with shredded mozzarella.
- 7
Repeat the process (noodles, bolognese, sour cream/crème fraîche, mozzarella) to form 2 to 3 layers depending on the depth of your dish, ensuring you save enough cheese for the top.
- 8
Finishing: finish with a layer of noodles topped with the remaining sour cream or crème fraîche, then cover generously with mozzarella and grated parmesan to obtain an irresistible golden crust.
- 9
Bake at 355°F for 25 to 30 minutes, until the top is golden brown and the edges are bubbling. Cover with aluminum foil for the first 15 minutes if the cheese browns too quickly.
- 10
Once out of the oven, let the lasagna rest for 5 minutes before slicing—it will hold together better and the flavors will concentrate.
💡 Chef's Tip
The secret to a creamy lasagna without béchamel: mix the sour cream or crème fraîche with a pinch of grated nutmeg before spreading it on each layer. This adds richness and faithfully replicates the smoothness of a real béchamel, effortlessly. For an even crustier top, switch to the broiler for the last 2 minutes—watch it closely!
