Lasagna

Ingredients

• 15 mlOlive oil
• 2 pcsBacon
• 1 pcsOnion
• 1 stickCelery
• 1 pcsCarrot
• 2 pcsGarlic clove
• 500 gGround beef
• 1 tbspTomato paste
• 800 gTomato
• 1 tbspHoney
• 500 gLasagna sheet
• 400 mlCream
• 125 gMozzarella
• 50 gParmesan
• 10 gBasil
• 1 nach geschmackSalt
• 1 nach geschmackPepper
• 2 tbspWater

Instructions

1. 1

   Make the ragù

   • Heat the olive oil in a large saucepan over medium heat.
   • Snip the bacon into small pieces and fry for 2–3 minutes until lightly golden.
   • Finely dice the onion, celery and carrot, add to the pan and cook for about 5 minutes, stirring occasionally, until softened.
   • Add the chopped garlic and cook for 1 minute.
   • Add the minced beef and cook for about 6 minutes, breaking it up with a wooden spoon, until browned.
   • Stir in the tomato puree and cook 1 minute, then add the chopped tomatoes. Rinse the can with half a can of water, add that to the pan, stir in the honey and season with salt and pepper.
   • Simmer gently for 20 minutes, stirring occasionally.
2. 2

   Layer the lasagna

   • Preheat the oven to 200 °C (180 °C fan).
   • Spread a little ragù over the base of a roasting tin or casserole dish so the first sheets don’t stick.
   • Place two lasagna sheets overlapping on the sauce, add more ragù and repeat to create 3–4 layers, finishing with a pasta layer.
3. 3

   Top, bake and serve

   • Whisk the crème fraîche with 2 tbsp water until pourable.
   • Pour the crème fraîche mixture over the top layer of pasta.
   • Top with mozzarella and sprinkle with Parmesan.
   • Bake for 25–30 minutes until golden and bubbling.
   • Scatter basil leaves over the lasagna before serving.