Classic Beef Lasagne

Method

1. 1

   Heat the olive oil in a large saucepan. Snip or chop the bacon into small pieces, add to the pan, and cook for a few minutes until starting to turn golden.

   olive oilbacon

   3 min timer
2. 2

   Add the onion, celery, and carrot, and cook over medium heat, stirring occasionally, until softened.

   onioncelerycarrot

   5 min timer
3. 3

   Stir in the garlic and cook for 1 minute, then add the minced beef and cook, breaking it up with a wooden spoon, until browned all over.

   garlicminced beef

   7 min timer
4. 4

   Stir in the tomato puree and cook for 1 minute, then tip in the chopped tomatoes. Half-fill the can with water to rinse it out and add to the pan along with the honey. Season to taste and simmer.

   tomato pureechopped tomatoeshoney

   20 min timer
5. 5

   Heat the oven to 200C/180C fan/gas 6. Ladle a little ragu over the base of a baking dish, then layer with lasagne sheets, repeating with more sauce and pasta to build four layers, finishing with a layer of pasta.

   lasagne sheets
6. 6

   Mix the creme fraiche with 2 tablespoons of water to loosen, then pour over the top layer of pasta. Scatter over the mozzarella and sprinkle with Parmesan.

   creme fraichemozzarellaParmesan cheese
7. 7

   Bake until golden and bubbling, then serve scattered with basil leaves.

   basil leaves

   28 min timer