I won’t lie, this started out as an attempt at a 1 hour lasagne. I feel there’s a market for that. And while I considerably missed that target, the end result of 2 hours wasn’t too shabby, considering the pasta had to be made from scratch and rolled out. But using crème fraîche instead of making a béchamel sauce really does save time. I reckon if you used dry lasagne sheets, pre-boiled, you could potentially have this on the table in an hour and a half. But then you’d be reading a different recipe, on a different blog, wouldn’t you? As for me, I’ve a reputation to uphold.
I call it… Fraîche Lasagne. It’s a pun, see? ‘Cause it’s made with fresh pasta sheets. But it’s also made with crème fraîche. See? Do you get it? It’s GENIUS!
