Ingredients
- Minced Beef (500 g)
- Lasagne Sheets (500 g)
- Chopped Tomatoes (800 g)
- Bacon (2 slices)
- Onion (1, finely chopped)
- Carrots (1 medium)
- Celery (1 stick)
- Garlic (2 cloves, chopped)
- Tomato Purée (1 tbsp)
- Honey (1 tbsp)
- Crème Fraîche (400 ml)
- Mozzarella Balls (125 g)
- Parmesan Cheese (50 g)
- Olive Oil (1 tbsp)
- Basil Leaves (to taste)
Instructions
Steps
- In a large saucepan, heat olive oil over medium heat.
- Cut the bacon into small pieces and add to the pan, cooking until it starts to turn golden.
- Incorporate the onion, celery, and carrot, cooking for about 5 minutes until softened. Stir occasionally.
- Add the garlic and cook for 1 minute, then add the minced beef. Break it up with a wooden spoon and cook until browned, about 6 minutes.
- Mix in the tomato purée and cook for 1 minute, then add the chopped tomatoes, rinsing the can with water and adding that as well. Stir in the honey and season to taste. Let it simmer for 20 minutes.
- Preheat your oven to 200°C (180°C fan) or gas mark 6. To assemble, spread some of the ragu sauce in the bottom of a roasting tin or casserole dish.
- Place 2 sheets of lasagne on top of the sauce, overlapping them. Repeat layering with more sauce and lasagne sheets until all are used, finishing with a layer of pasta.
- In a bowl, mix crème fraîche with 2 tablespoons of water until it’s a smooth sauce, then pour it over the last layer of pasta.
- Top with mozzarella and sprinkle with Parmesan cheese. Bake for 25–30 minutes until golden and bubbly.
- Optionally, serve garnished with basil leaves.