1 tablespoon olive oil
2 rashers of smoked streaky bacon
1 onion, roughly chopped
1 celery stick, roughly chopped
1 carrot, grated
2 garlic cloves, chopped
500g beef mince
1 tablespoon of tomato puree
2 x 400g tins of chopped tomatoes
1 tablespoon honey
500g pack fresh egg lasagne sheets
400ml crème fraiche
- Heat the oil in a large saucepan. Snip the smoked bacon into small pieces and add the bacon to the pan and cook for just a few minutes until starting to turn golden.
- Add the onion, celery and carrot, and cook over a medium heat for 5 minutes, stirring occasionally, until softened.
Add the garlic and cook for a further minute, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, until browned all over.
Stir in the tomato purée and cook for 1 minute, mixing in well with the beef and vegetables. Tip in the chopped tomatoes.
Add the honey and season to taste. Simmer for 20 minutes.
Heat oven to 200C (180C fan/gas 6).
To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.
Put the crème fraîche in a bowl and mix with 2 tablespoons of water. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 minutes until golden and bubbling.