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Jamie Oliver Scruffy Lasagne

Jamie Oliver Scruffy Lasagne
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Jamie Oliver’s Scruffy Lasagne is a simplified, non-layered lasagne made by tearing fresh pasta sheets into a rich tomato sauce, adding cheese, and baking everything together. It delivers the same classic lasagne flavours with much less effort.

Ingredients

Scale

    • 500g fresh lasagne sheets, torn into pieces

    • 500g minced beef or pork (or a mix)

    • 1 onion, finely chopped

    • 2 cloves garlic, minced

    • 1 carrot, finely grated

    • 1 tablespoon olive oil

    • 2 × 400g cans chopped tomatoes

    • 1 tablespoon tomato purée

    • 1 teaspoon dried oregano

    • 1 small bunch fresh basil (optional)

    • 100ml water or stock

    • 150g mozzarella, torn

    • 50g grated Parmesan

    • Salt and black pepper

For the White Topping (Optional)

    • 200g ricotta or crème fraîche

    • 1 egg

    • Pinch of nutmeg

Instructions

1. Cook the Base Sauce

Heat olive oil in a pan and cook the onion, carrot, and garlic until soft. Add the minced meat and cook until browned.

2. Add Tomatoes and Seasoning

Stir in tomato purée, chopped tomatoes, oregano, salt, and pepper. Add a splash of water or stock and simmer for 10–15 minutes.

3. Prepare the Pasta

Tear the fresh lasagne sheets into rustic pieces. Leave some large and some smaller for texture.

4. Combine Pasta and Sauce

Mix the torn pasta directly into the sauce. Add a little water if it looks too thick.

5. Add Cheese

Fold in half of the mozzarella and Parmesan for melty layers throughout.

6. Prepare the White Topping (Optional)

Mix ricotta (or crème fraîche) with an egg and nutmeg. Spoon dollops over the top.

7. Bake the Scruffy Lasagne

Transfer to an ovenproof dish. Add remaining mozzarella and Parmesan on top.
Bake at 200°C (400°F) for 20–25 minutes until golden and bubbling.

8. Rest and Serve

Let it rest for 5 minutes before serving to help flavours settle.

Find it online: https://jamieolivereats.uk/scruffy-lasagne/