Delicious easy classic lasagna recipe - Try out this amazing recipe

Lasagna Recipe

Lasagna is an Italian dish made of stacked layers of this flat pasta alternating with fillings such as ragù and other vegetables, cheese, and seasonings and spices such as garlic, oregano and basil. Lasagne is a type of wide, flat pasta, possibly one of the oldest types of pasta.

Ingredients

1 tbsp olive oil

2 rashers smoked streaky bacon

1 onion (finely chopped)

1 celery

Stick, finely chopped

1 medium carrot (grated)

2 garlic cloves, finely chopped

500g beef mince

1 tbsp tomato purée

2 x 400g cans chopped tomatoes

1 tbsp clear honey

500g pack fresh egg lasagne sheets

400ml crème fraîche

125g ball mozzarella, roughly torn

50g freshly grated parmesan

Large handful basil leaves, torn (optional)

Also Read: What else can you make from semolina aside from swallow – Try this Semolina recipe

Method of Preparation

1. 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.
2. Add the bacon to the pan and cook for just a few minutes until starting to turn golden.
3. Add the onion, celery and carrot, and cook over a medium heat for 5 minutes, stirring occasionally, until softened.
4. 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 minutes until browned all over.
5. Stir in the tomato purée and cook for 1 minute, mixing in well with the beef and vegetables.
6. Pour 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.
7. Add the honey and season to taste. Simmer for 20 minutes.
8. 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.
9. 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.
10. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.
11. Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce.
12. Pour this over the top of the pasta, then top with the mozzarella.
13. Sprinkle Parmesan over the top and bake for 25–30 minutes until golden and bubbling.

Serve scattered with basil.