Lasagne

Name: Lasagne
Prep time: 21 min
Cook time: 1 h 5 min
Total time: 1 h 26 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 2 bacon; 1 onion; 1 stick celery; 1 carrot; 2 cloves garlic; 1.1 lb ground beef; 1 tbsp tomato paste; 1.8 lb chopped tomatoes; 1 tbsp honey; 1.1 lb lasagne sheet; 1 ⅔ cups + 1 tsp creme fraiche; 4 oz mozzarella ball; 1 ¾ oz parmesan cheese; Topping basil leaf

An Italian dinner. Ready in about 1 hour 26 minutes. Difficulty: medium.

21 minPrep (about)
1 hr 5 minCook (about)
1 hr 26 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1.1 lb lasagne sheet

Fresh & other

2 bacon
1 onion
1 stick celery
1 carrot
2 cloves garlic
1.1 lb ground beef Shopping tip: Ground beef (UK: minced beef). 80/20 or 85/15.
1 tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
1.8 lb chopped tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
1 tbsp honey
1 ⅔ cups + 1 tsp creme fraiche
4 oz mozzarella ball
1 ¾ oz parmesan cheese
Topping basil leaf Shopping tip: Fresh basil leaves, not dried.

Sauces & oils

1 tbsp olive oil

How to make it

Steps in our own plain words.

Heat the oil in a large pot.
Use kitchen scissors to snip the bacon in little bits, or use sharp knife to chop it on chopping board.
Add the bacon to the pan.
Cook for some mins until starting to turn golden.
Add the onion, celery and carrot.
Heat over a medium heat for 5 mins, until softened.
Stir every so often.
Add the garlic.
Cook for 1 min.
Tip in the mince.
Breaking it up, stirring and Cook with a wooden spoon, for around 6 mins until browned all over.
Stir in the tomato purée.
Heat for 1 min, mixing in fully with the beef and vegetables.
Tip in the chopped tomatoes.
Fill every can half full using water.
Do it to rinse out any tomatoes left in your can.
Add to the pan.
Add the honey.
Season to taste.
Simmer for 20 mins.
Turn the oven on to 400°F (350°F for a fan oven).
To assemble your lasagne, ladle a little of your ragu sauce in the bottom of the roasting tin or baking dish, spreading your sauce all over the base.
Place 2 sheets of lasagne over the top of your sauce overlapping to make it fit.
Repeat using more sauce and another layer of pasta.
Repeat using a further 2 layers of sauce plus pasta, finishing with a layer of pasta.
Put your crème fraîche in a bowl.
Mix using 2 tbsp water to loosen it plus make a smooth pourable sauce.
Pour this over the top of your pasta.
Top with the mozzarella.
Sprinkle Parmesan over the top.
Cook in the oven for 25–30 mins till golden and bubbling.
Serve scattered with basil, if you like.

On the side: Garlic bread

A side we added to round out the meal. It is not part of the original recipe.

How to make it (15 min)

Heat the oven to 400°F. Mash the soft butter with the minced garlic.
Split the bread, spread on the garlic butter and bake 8 to 10 minutes until golden. Slice.