Lasagne

Ingredients

• 1 tbspolive oil
• 2 slicesbacon, snipped into pieces
• 1onion, finely chopped
• 1 stalkcelery, finely chopped
• 1carrots, medium, finely chopped
• 2 clovesgarlic, chopped
• 1 1/8 lbground beef
• 1 tbsptomato paste
• 1 3/4 lbchopped tomatoes, two 400g cans
• 1 tbsphoney
• 1 1/8 lblasagne sheets
• 1 2/3 cupscrème fraîche
• 4 1/2 ozmozzarella, ball, torn
• 1/2 cupParmesan cheese, grated
• basil leaves, to garnish
• salt, to taste
• black pepper, to taste

Method

1. 1

   Snip the bacon into small pieces with scissors. Heat the oil in a large saucepan, add the bacon and cook for a few minutes until it starts to turn golden.

2. 2

   Add the onion, celery and carrot and cook over medium heat for 5 minutes, stirring occasionally, until softened.

3. 3

   Add the garlic and cook for 1 minute. Tip in the mince and cook, breaking it up with a wooden spoon, for about 6 minutes until browned all over.

4. 4

   Stir in the tomato paste and cook for 1 minute. Tip in the chopped tomatoes, then fill each can halfway with water and add to the pan. Add the honey and season with salt and pepper. Simmer for 20 minutes.

5. 5

   While the ragu simmers, heat the oven to 400°F and mix the crème fraîche with 2 tbsp water to loosen it into a pourable sauce.

6. 6

   Ladle a little ragu into the base of a roasting pan or casserole dish, spreading it all over. Place 2 overlapping lasagne sheets on top, then repeat with more sauce and pasta until you have 4 layers of pasta, finishing with a pasta layer.

7. 7

   Pour the crème fraîche over the top of the pasta, then top with the mozzarella and sprinkle over the Parmesan.

8. 8

   Bake for 25–30 minutes until golden and bubbling. Scatter with basil leaves and serve.

Nutrition per serving