Lasagna is an Italian dish made of
stacked layers of this flat pasta alternating with fillings such as ragù and
other vegetables, cheese, and seasonings and spices such as garlic, oregano and
basil. Lasagne is a type of wide, flat pasta, possibly one of the oldest types
- Heat the oil in a large saucepan. Use
kitchen scissors to snip the bacon into small pieces, or use a sharp knife to
chop it on a chopping board.
- 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 1 min,
then tip in the mince and cook, stirring and breaking it up with a wooden
spoon, for about 6 minutes until browned all over.
- Stir in the tomato purée and cook for
1 minute, mixing in well with the beef and vegetables.
- Pour in the chopped tomatoes. Fill
each can half full with water to rinse out any tomatoes left in the can, and
add to the pan.
- 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 tbsp water to loosen it and make a smooth pourable sauce.
- 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.
scattered with basil.