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


  • 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 mins until starting to turn golden.
  • Add the onion, celery and carrot, and cook over a medium heat for 5 mins, 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 mins until browned all over.
  • Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables.
  • Tip 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 mins.
  • 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 mins until golden and bubbling.
  • Serve scattered with basil, if you like.

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