Lasagne
A hearty Italian-style lasagne with a rich beef and bacon ragu layered with creamy crème fraîche and melted mozzarella — golden, bubbling and perfect with fresh basil.
Servings
4
Difficulty
Easy
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Ingredients
main
- 15 ml olive oil
- 2 pcs bacon
- 1 pcs onion finely chopped
- 1 pcs celery stick
- 1 pcs carrot medium
- 2 pcs garlic cloves chopped
- 500 g minced beef
- 15 g tomato puree
- 800 g chopped tomatoes
- 15 ml honey
- 500 g lasagne sheets
- 400 ml creme fraiche
- 125 g mozzarella balls
- 50 g parmesan cheese
- basil leaves (topping)
Directions
- Heat the oil in a large saucepan.
- Snip or chop the bacon into small pieces and add to the pan, cook a few minutes until starting to turn golden.
- Add the onion, celery and carrot and cook over medium heat for 5 minutes until softened, stirring occasionally.
- Add the garlic and cook for 1 minute.
- Add the mince and cook, stirring and breaking it up, for about 6 minutes until browned.
- Stir in the tomato puree and cook for 1 minute.
- Add the chopped tomatoes and rinse each can with water and add to the pan, add the honey and season to taste.
- Simmer the ragu for 20 minutes.
- Heat oven to 200C/180C fan/gas 6.
- Ladle a little ragu into the bottom of a roasting tin or casserole dish and spread to cover the base.
- Place 2 lasagne sheets overlapping on top of the sauce, then repeat with more sauce and another layer of pasta; repeat to make a total of four layers of pasta finishing with pasta on top.
- Mix the creme fraiche with 2 tbsp (30 ml) water to loosen and make a smooth pourable sauce.
- Pour the creme fraiche mixture over the top layer of pasta, then top with the mozzarella.
- Sprinkle the parmesan over the top and bake for 25–30 minutes until golden and bubbling.
- Serve scattered with basil if desired.