Classic Lasagne

Level: Easy
Serves: 4-6
Cook for: 1 hour



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

125g mozzarella

50g parmesan



  1. 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.
  2. Add the onion, celery and carrot, and cook over a medium heat for 5 minutes, stirring occasionally, until softened.
  3. 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.

  4. Stir in the tomato purée and cook for 1 minute, mixing in well with the beef and vegetables. Tip in the chopped tomatoes.

  5. Add the honey and season to taste. Simmer for 20 minutes.

  6. Heat oven to 200C (180C fan/gas 6).

  7. 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.

  8. 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.

Leave a comment

Please note, comments must be approved before they are published