Lasagne

Ingredients

• 1 tbspolive oil
• 2bacon, rashers, snipped into pieces
• 1onion, finely chopped
• 1celery, stick, finely chopped
• 1carrots, medium, finely chopped
• 2 clovegarlic, chopped
• 500 gbeef mince
• 1 tbsptomato purée
• 800 gchopped tomatoes, two 400g cans
• 1 tbsphoney
• 500 glasagne sheets
• 400 mlcrème fraîche
• 125 gmozzarella, ball, torn
• 50 gparmesan cheese, grated
• basil leaves, to garnish

Method

1. 1

   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.

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 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.

5. 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.

6. 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.

7. 7

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