No White-Sauce Lasagna/Lasagne

"When it comes to making white-sauce I am a failure. I came up with this recipe out of a dire need to make a truly scrummy lasagne without using white sauce. It does take some time to make the meat sauce but it is worth it! Serve with garlic bread and salad - yummy! I live in the Netherlands where there is a minced meat mixture called 'half-om-half' which includes pork and beef. I usually use this rather than just beef but have no idea what the proportions of each are in it. If you mix it yourself please post your proportions so I can try it too!"
photo by Phil5870 photo by Phil5870
photo by Phil5870
Ready In:
2hrs 30mins




  • Heat the oil in a large frying pan.
  • Add the chopped shallots and crushed garlic, heat until the shallot is soft.
  • Add the minced meat, stir thoroughly.
  • Add the milk to the meat, cook the meat until it is brown all over.
  • Add all the tomatoes and sugar, stir well.
  • Add the herbs.
  • Add some of the red wine and worcestershire sauce, stir.
  • Add the mushrooms (if using), stir.
  • Simmer on a low heat and let the liquid reduce.
  • When the liquid has reduced add more worcestershire sauce and red wine. Simmer.
  • Repeat this stirring, adding liquid, simmering and reduction process for at least two hours. The meat should end up very glossy and gloopy. It almost looks like it is one large blob rather than minced meat.
  • Meanwhile, mix the grated parmesan and pepper into the creme fraiche, leave aside.
  • Preheat the oven to 200°C.
  • When the meat is ready add a thin layer to cover the bottom of an ovenproof dish. Add lasagne sheets, then a thicker layer of meat. Repeat - I always end up with three layers of lasagne sheets.
  • On the final layer of lasgne sheets spread the creme fraiche mixture.
  • Cover the creme fraiche mixture with the grated cheddar.
  • Bake in the oven until golden (30-45 minutes).

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I am Emma, a part-time photocopy girl and part-time PhD student working on the Flood story in children's books. It is much more exciting than it sounds (well, except for the photocopying bit). I am English married to a Dutch bloke and we are both obsessed by food and travelling - hoorah! When I first joined Zaar my fave cookbooks were on the opposite ends of the spectrum: 'The Classic 1000 Quick and Easy Recipes' by Carloine Humphries and Gordon Ramsay's 'Just Deserts'. I hardly ever use the first book now because Zaar has replaced it. The second book can be extended to 'anything by Gordon Ramsay'. It is amazing that such a recognised chef can write recipes that always turn out well! What is particularly exciting about them is that when they aren't quite right I always know what I did wrong and can fix it the next time. When all said and done though, I really am a pudding cook. Main meals are great and I love them but I get much more pleasure from outrageous deserts. They have to be really outrageous though, with 6 eggs, a pint of cream and giant bars of chocolate. None of this delicate mousse type thing. I made a bavorois the other day and when all said and done it was just a posh mousse. I hope to post more recipes but finding the time is hard. When I review recipes I try to use the following ratings: 5 stars = great, I will make it again perhaps many times 4 stars = good, I will make it again but will probably adapt it 3 stars = ok, I may make it again but will definitely adapt it 2 stars = something went wrong 1 star = if I ever need to use this I won't post a review. I am too much of a scaredy custard I will always be honest and will try to give constructive feedback as well as say what I did differently. In cases where something went wrong I will try to explain why. Whatever rating I give though - thank you for posting. RecipeZaar has become my main recipe source (bar the genius that is Gordon Ramsey) and that is because of you. <img src=""> <img src="">
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