Lasagne

Name: Lasagne
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Italian
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

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Serves 8 575 kcal per serving Prep 20 min Cook 1 h

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

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.
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.
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.
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.
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.
Bake for 25–30 minutes until golden and bubbling. Leave to stand briefly before serving, finished with basil leaves if desired.

Tips

Simmer your Bolognese sauce for at least 2 hours to develop a deep, complex flavor and thick consistency.
Always use a generous amount of Béchamel sauce between layers to ensure the pasta sheets cook through and the dish stays moist.
Let the lasagne rest for 15-20 minutes after taking it out of the oven; this prevents it from falling apart when sliced.

Variations

Lasagne Verde: Use spinach-infused green pasta sheets for a classic Northern Italian variation.
Vegetarian: Replace the meat sauce with a rich mushroom and spinach mix or roasted Mediterranean vegetables.

Storage

Lasagne freezes beautifully. Store in the fridge for up to 4 days or freeze portions for up to 3 months. Reheat in the oven covered with foil.

Serving Suggestions

Serve with a side of garlic bread and a simple green salad with balsamic dressing.
Pair with a glass of medium-bodied Italian red wine like Chianti.

Frequently Asked Questions

Do I need to boil the pasta sheets first?

If using ’no-boil’ sheets, you don’t need to, provided your sauce is liquid enough. For standard dried sheets, par-boiling for 2 minutes is recommended.