Lasagne

Instructions

1- Heat the oil in a large saucepan.

2- Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board.

3- Add the bacon to the pan and cook for just a few mins until starting to turn golden.

4- Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.

5- 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 mins until browned all over.

6- Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables.

7- Tip in the chopped tomatoes.

8- Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan.

9- Add the honey and season to taste.

10- Simmer for 20 mins.

11- Heat oven to 200C/180C fan/gas 6.

12- 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.

13- 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.

14- Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.

15- Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce.

16- Pour this over the top of the pasta, then top with the mozzarella.

17- Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling.

18- Serve scattered with basil, if you like.