Mary Berry’s version of lasagne replaces the classic white sauce with a mixture of crème fraîche, egg, and cheese. This makes the dish quicker, lighter, and easier to prepare while still keeping it rich, creamy, and delicious.
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
750g beef mince
1 carrot, finely diced
400g chopped tomatoes
2 tbsp tomato purée
150ml beef stock
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
300ml crème fraîche
1 large egg
100g grated cheddar or parmesan
Salt and pepper
9–12 lasagne sheets (fresh or dried)
Extra cheese for topping
Heat oil in a large pan. Add onions and carrots, cooking until tender. Stir in garlic for 1 minute.
Add mince and cook until browned, breaking it apart as it cooks.
Stir in chopped tomatoes, tomato purée, oregano, basil, salt, pepper, and beef stock.
Lower the heat and let the mixture simmer for 25–30 minutes, thickening into a rich, hearty sauce.
In a bowl, whisk together crème fraîche, egg, grated cheese, salt, and pepper until smooth.
Add a thin layer of meat sauce to the baking dish, followed by lasagne sheets. Repeat layers until ingredients are used, ending with pasta.
Pour the crème fraîche mixture over the top layer, spreading it evenly.
Sprinkle extra grated cheese for a golden, bubbly finish.
Bake at 200°C (180°C fan) / 400°F for 30–35 minutes, or until bubbling and golden.
Let the lasagne rest for 10 minutes before serving—this helps the layers set beautifully.