Lasagne

Steps

1. In a large saucepan, heat olive oil over medium heat.
2. Cut the bacon into small pieces and add to the pan, cooking until it starts to turn golden.
3. Incorporate the onion, celery, and carrot, cooking for about 5 minutes until softened. Stir occasionally.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Top with mozzarella and sprinkle with Parmesan cheese. Bake for 25–30 minutes until golden and bubbly.
10. Optionally, serve garnished with basil leaves.