Lasagne
Advertisement
Ingredients
- 1 tblsp Olive Oil
- 2 Bacon
- 1 finely chopped Onion
- 1 Stick Celery
- 1 medium Carrots
- 2 cloves chopped Garlic
- 500g Minced Beef
- 1 tbls Tomato Puree
- 800g Chopped Tomatoes
- 1 tblsp Honey
- 500g Lasagne Sheets
- 400ml Creme Fraiche
- 125g Mozzarella Balls
- 50g Parmesan Cheese
- Topping Basil Leaves
Instructions
- Heat the oil in a large saucepan. Snip the bacon into small pieces, add it to the pan, and cook a few minutes until it starts to turn golden. Add the onion, celery, and carrot and cook over medium heat for about 5 minutes, stirring, until softened.
- Add the garlic and cook for a minute, then add the mince and cook, breaking it up with a wooden spoon, for about 6 minutes until browned all over.
- Stir in the tomato purée and cook a minute, then add the chopped tomatoes. Swirl a little water in each empty can to catch the last of the tomato and add that too. Stir in the honey, season, and simmer for 20 minutes.
- Heat the oven to 200°C (fan 180°C). Spread a little of the ragù over the base of a baking dish, then lay 2 lasagne sheets on top, overlapping to fit. Repeat with more sauce and pasta for a few layers, finishing with a layer of pasta.
- Loosen the crème fraîche with 2 tablespoons of water into a smooth, pourable sauce and pour it over the top. Add the mozzarella, sprinkle with Parmesan, and bake for 25–30 minutes, until golden and bubbling. Scatter with basil to serve.
Adapted from TheMealDB and rewritten in our own words.