Easy classic lasagna

• olive oil↗1 tbsp tbsp
• smoked strip bacon↗2
• onion↗1

  finely chopped

• celery↗1

  stem, finely chopped

• medium carrot↗1

  grated

• garlic2

  finely chopped

• beef mince↗500g g
• tomato paste1 tbsp tbsp
• canned chopped tomatoes2 x 400g cans cans
• pure honey↗1 tbsp tbsp
• fresh lasagna sheets500g g

  sheets

• crème fraîche↗400ml ml
• mozzarella125g g

  roughly torn

• freshly grated parmesan50g g
• basil leaves↗large handful handful

  torn (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large pot. Use kitchen scissors to cut the bacon into small pieces, or a sharp knife to cut it on a board. Add the bacon to the pan and cook for a few minutes until it begins to brown. Add the onion, celery and carrot, and cook over medium heat for 5 minutes, stirring occasionally, until they become soft.

2. 2

   Add the garlic and cook for 1 minute, then add the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 minutes, until it is browned on all sides.

3. 3

   Stir in the tomato paste and cook for 1 minute, mixing well with the beef and vegetables. Add the chopped tomatoes. Fill each can halfway with water to rinse the remaining tomato bits, and pour into the pan. Add the honey and season to taste. Simmer for 20 minutes.

4. 4

   Preheat the oven to 200 °C/180 °C with convection/gas 6. To assemble the lasagna, spread a little ragù sauce on the bottom of a baking dish or pot, distributing the sauce across the base. Place 2 lasagna sheets over the sauce, partially overlapping them so they fit, then repeat with more sauce and another layer of sheets. Repeat the sauce and sheets layers two more times, finishing with a final layer of sauce.

5. 5

   Place the crème fraîche in a bowl and mix with 2 tbsp water to thin it into a smooth liquid sauce. Pour it over the pasta, then sprinkle with mozzarella. Top with parmesan and bake for 25–30 minutes, until golden and bubbling. When serving, scatter basil leaves, if desired.