Lasagne
HB-1330 · Hand-built original · Italian
ItalianPastaEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 tbsp olive oil
- 2 rashers bacon, finely chopped
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 1 medium carrot, finely chopped
- 2 garlic cloves, chopped
- 17¾ oz minced beef
- 1 tbsp tomato purée
- 28¼ oz canned chopped tomatoes
- 1 tbsp honey
- 17¾ oz lasagne sheets
- 1¾ cups crème fraîche
- 4½ oz mozzarella balls, torn
- 1¾ oz Parmesan cheese, finely grated
- Basil leaves, to serve
- Salt and freshly ground black pepper, to taste
Method
- Heat the oil in a large pan over medium heat. Fry the bacon for 3-4 minutes until it starts to crisp and release its fat.
- Add the onion, celery and carrot and cook for 6-8 minutes until softened. Stir in the garlic and cook for 1 minute more.
- Add the beef, breaking it up with a spoon, and cook for 5-6 minutes until browned all over. Drain off any excess fat.
- Stir in the tomato purée, then add the chopped tomatoes and honey. Season with salt and pepper, bring to a simmer and cook gently for 20-25 minutes until rich and thickened.
- Heat the oven to 400°F. Spoon a third of the meat sauce into a large ovenproof dish, cover with a layer of lasagne sheets, then spread over a third of the crème fraîche. Repeat twice more, finishing with crème fraîche.
- Scatter the mozzarella and Parmesan over the top. Bake for 30-35 minutes until golden, bubbling and the pasta is tender when pierced with a knife.
- Rest for 10 minutes, scatter with basil leaves and serve.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).