Jamie Oliver Creme Fraiche Lasagne

This Jamie Oliver Creme Fraiche Lasagne is a next-level twist on the classic, packed with rich beef ragu, creamy crème fraîche, and gooey mozzarella. It’s indulgent, homey, and full of flavor. I made it on a cozy Sunday night, and the first bite honestly surprised me—so creamy and balanced, it felt like a hug on a plate. (inspired by Jamie Oliver)

Ingredients Needed

For the Ragu:

• 1 tbsp olive oil
• 2 rashers smoked streaky bacon, chopped
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 medium carrot, grated
• 2 garlic cloves, finely chopped
• 500g (1.1 lbs) beef mince
• 1 tbsp tomato purée
• 2 x 400g (14oz) cans chopped tomatoes
• 1 tbsp clear honey
• Large handful of basil leaves, torn (optional)

For the Layers:

• 500g (1.1 lbs) fresh egg lasagne sheets

For the Topping:

• 400ml (1 3/4 cups) crème fraîche
• 125g (4.4 oz) mozzarella ball, torn
• 50g (1.8 oz) freshly grated Parmesan

How To Make Jamie Oliver Creme Fraiche Lasagne

Prep the Veg and Bacon:
Start by heating olive oil in a large saucepan. Chop the bacon and cook until golden. Toss in the onion, celery, and carrot. Let them soften for 5 minutes, stirring occasionally so they don’t catch.

Brown the Beef:
Add the garlic and cook for a minute until fragrant. Then in goes the beef mince—break it up with a spoon and let it brown all over, about 6 minutes.

Simmer the Sauce:
Stir in the tomato purée, cook for a minute, then pour in the chopped tomatoes. Fill each can halfway with water, swirl, and add to the pan. Mix in honey and season well. Let the ragu simmer gently for 20 minutes until thickened and rich.

Layer it Up:
Preheat the oven to 200°C (180°C fan) or 400°F (350°F fan). Spoon a bit of ragu into the bottom of a dish. Top with pasta sheets, another layer of ragu, and repeat. Finish with pasta on top.

Top and Bake:
Spread crème fraîche over the top pasta layer, scatter mozzarella and Parmesan, and bake for 25–30 minutes until golden and bubbling. Garnish with fresh basil if you like.

Why I Love This Recipe

I made this on a whim, curious about using crème fraîche instead of a béchamel. It turned out beautifully—lighter, tangier, and seriously satisfying. My family devoured it, and even my usual “lasagne purist” husband asked for seconds. It’s simple comfort food but with a sophisticated twist.

Recipe Tips

• Use Fresh Sheets: They layer easily and cook evenly without boiling.
• Sweet Balance: Don’t skip the honey—it really mellows out the tomato acidity.
• Veg It Up: Add mushrooms, spinach, or courgette to sneak in more greens.
• Cheese Swaps: Try ricotta or fontina if you’re out of mozzarella.
• Rest Before Serving: Let it sit 10–15 mins post-bake for clean slices.

How To Store This Jamie Oliver Creme Fraiche Lasagne

At Room Temperature:
Only leave it out for up to 2 hours before refrigerating.

In the Fridge:
Cool completely, then store in an airtight container for up to 4 days.

In the Freezer:
Wrap portions in foil or use containers. Freeze for up to 3 months.

Reheating:
Oven: Cover with foil, bake at 180°C (350°F) for 20–25 mins.
Microwave: Reheat individual portions on medium for 2–3 mins, stirring halfway.

Nutrition Facts (per serving)

• Calories: 844 kcal
• Carbs: 54g
• Protein: 37g
• Fat: 52g
• Sugar: 13g
• Fibre: 5g
• Sodium: 1.1g

Let’s Answer a Few Questions! (FAQs)

Can I make this lasagne ahead of time?
Totally! Assemble it, cover, and pop it in the fridge for up to 24 hours before baking.

What if I can’t find crème fraîche?
Sour cream or full-fat Greek yogurt can work in a pinch, though the flavor will be slightly tangier.

How do I stop the top from burning?
Cover it with foil for the first 20 minutes, then uncover to finish browning.

Can I make it vegetarian?
Yes! Swap the beef for lentils or a plant-based mince—just keep the seasoning bold.

Why is my lasagne watery?
Be sure to simmer the sauce long enough and let the finished lasagne rest before slicing.

Try More Recipes:

• Jamie Oliver Chicken Lasagne
• Jamie Oliver Spinach Lasagne
• Jamie Oliver Butternut Lasagne