A classic Italian lasagne — a rich beef and bacon ragù layered with pasta and a creamy crème fraîche topping, baked golden and bubbling. Comforting family food.
- 1 tblsp Olive Oil
- 2 Bacon
- 1 finely chopped Onion
- 1 Stick Celery
- 1 medium Carrots
- 2 cloves chopped Garlic
- 500g Minced Beef
- 1 tbls Tomato Puree
- 800g Chopped Tomatoes
- 1 tblsp Honey
- 500g Lasagne Sheets
- 400ml Creme Fraiche
- 125g Mozzarella Balls
- 50g Parmesan Cheese
- Topping Basil Leaves
Video
Preparation
- Heat the oil in a large saucepan. Snip the bacon into small pieces, add to the pan, and cook for a few minutes until starting to turn golden. Add the onion, celery and carrot and cook over medium heat for 5 minutes, stirring occasionally, until softened.
- Add the garlic and cook for 1 minute, then tip in the mince and cook, breaking it up with a wooden spoon, for about 6 minutes until browned all over.
- Stir in the tomato purée and cook for 1 minute, then tip in the chopped tomatoes. Half-fill each can with water to rinse, and add to the pan with the honey. Season and simmer for 20 minutes.
- Heat the oven to 200C/180C fan/gas 6. Ladle a little ragù into the bottom of a roasting tin or dish and spread over the base. Place 2 sheets of lasagne on top, overlapping to fit, then repeat with more sauce and pasta for a further 3 layers, finishing with a layer of pasta.
- Mix the crème fraîche with 2 tbsp water to make a smooth pourable sauce, pour over the pasta, then top with the mozzarella and sprinkle with Parmesan. Bake for 25–30 minutes until golden and bubbling, and scatter with basil to serve.
