Lasagne

Ingredients

• 1 tblsp Olive Oil
• 2 Bacon
• 1 finely chopped Onion
• 1 Stick Celery
• 1 medium Carrots
• 2 cloves chopped Garlic
• 500g Minced Beef
• 1 tbls Tomato Puree
• 800g Chopped Tomatoes
• 1 tblsp Honey
• 500g Lasagne Sheets
• 400ml Creme Fraiche
• 125g Mozzarella Balls
• 50g Parmesan Cheese
• Topping Basil Leaves

Instructions

1. Heat the olive oil in a large pan over medium heat. Cut the bacon into small pieces and cook for a few minutes until lightly golden. Add the finely chopped onion, celery and carrot and cook for about 5 minutes, stirring, until softened.
2. Stir in the garlic and cook for 1 minute. Add the minced beef and cook for around 6 minutes, breaking it up as it browns evenly.
3. Mix in the tomato purée and cook briefly, then add the chopped tomatoes. Rinse the cans with a little water and add this to the pan. Stir in the honey, season to taste and bring to a gentle simmer. Cook for about 20 minutes until thickened.
4. Preheat the oven to 200°C / 180°C fan / Gas mark 6. Spoon a little of the ragù into the base of an ovenproof dish. Cover with a layer of lasagne sheets, overlapping slightly if needed, then add more sauce. Repeat the layers, finishing with pasta.
5. Mix the crème fraîche with 2 tablespoons of water to make a smooth sauce and pour it over the top. Add the mozzarella and sprinkle with the Parmesan.
6. Bake for 25–30 minutes until golden and bubbling. Leave to stand briefly before serving, finished with basil leaves if desired.

instructions_source: editorial-classic