Step 1 of 7
Lasagne
Heat the oil in a large saucepan. Snip the bacon into small pieces with scissors or a knife. Add to the pan and cook for a few minutes until starting to turn golden.
Step 2
Add the onion, celery and carrot and cook over medium heat for 5 minutes, stirring occasionally, until softened.
Step 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.
Step 4
Stir in the tomato purée 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 to taste. Simmer for 20 minutes.
Step 5
Heat oven to 200C/180C fan/gas 6. Ladle a little ragu into the base of a roasting tin 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.
Step 6
Mix the crème fraîche with 2 tbsp water to loosen it into a pourable sauce. Pour over the top of the pasta, then top with the mozzarella and sprinkle over the Parmesan.
Step 7
Bake for 25–30 minutes until golden and bubbling. Scatter with basil leaves and serve.
