Tami isn’t a fan of béchamel sauce, so she prepares her lasagna with cooking cream instead. For me, it was a revelation. Feel free to try this recipe; it’s delicious and easy to make. If you can’t find the specific cooking cream, you can use light cream—it works too, as I’ve tested it.
Tami's lasagna
25 January 2025
: 8
: 20 min
: 25 min
: 45 min
: EASY
You can add a bay leaf and a little bit of fresh thyme if you have some.
Ingredients
- 600 g of ground meat
- 3 onions
- 3 garlic cloves
- 3 carrots
- 800 g of tomato purée
- 20 cl of red wine
- 2 pinches of grated nutmeg
- Salt, freshly ground pepper
- 2 tablespoons of cane sugar
- 200 g of grated cheese
- 60 g of Parmesan cheese
- Olive oil
- Maggi sauce
- 50 cl of cooking cream or light cream
Directions
- Step 1 Preheat your oven to 220°C (428°F) and grease your lasagna dish. Sauté diced onions, garlic cloves, and carrots in olive oil for a few minutes, then set aside.
- Step 2 In the same pan, brown the ground meat with nutmeg, salt, pepper, red wine, sugar, and olive oil. Stir in the tomato purée and a splash of Maggi sauce. Once the meat is cooked, pour the carrots and mix. Keep aside.
- Step 3 Pour the cooking cream in a salad bowl and mix it up with the grated cheese and the Parmesan.
- Step 4 Layer a thin layer of the cheese cream, lasagna sheets, and the meat sauce. Repeat this process three times. For the final layer, top with just the cheese cream and sprinkle with grated cheese. Bake for approximately 25 minutes. It’s ready!