Lasagne
Classic Italian lasagne with beef ragù, tomato, and crème fraîche layers, baked with mozzarella and parmesan until bubbling and golden.
Pasos
- 1
Heat the oil in a large saucepan and cook the bacon until starting to turn golden.
- 2
Add the onion, celery and carrot and cook over medium heat for about 5 minutes, until softened.
- 3
Add the garlic and cook for 1 minute, then add the mince and cook, breaking it up, until browned all over.
- 4
Stir in the tomato puree and cook for 1 minute; add the chopped tomatoes and rinse the cans with water, adding to the pan. Stir in honey and season to taste. Simmer for 20 minutes.
- 5
Preheat the oven to 200C (180C fan / gas 6).
- 6
Assemble the lasagne: spread some sauce in the base, layer with lasagne sheets, repeat with sauce and pasta, finishing with a layer of pasta.
- 7
Mix crème fraîche with 2 tablespoons water until smooth, pour over the pasta, then top with mozzarella and sprinkle Parmesan.
- 8
Bake for 25–30 minutes until golden and bubbling. Serve with basil if you like.
