Lasagne

Method10 steps · about 1 hr 15 min

1. 1

   Step 1: Cut both smoked streaky bacon (2 rashers) rashers into small pieces using clean kitchen scissors or a knife. Heat all the olive oil (1 tbsp) in a large saucepan, keeping the prepared bacon ready to fry.

   Uses 1 tbsp olive oil · 2 rashers smoked streaky bacon, cut into pieces in step 1

2. 2

   Step 2: Peel and finely chop the onion (1); wash and finely chop the celery stalk (1); peel and grate the medium carrot (1 medium). Fry all the actual prepared bacon in the hot oil for a few minutes until beginning to turn golden. Add all the prepared onion, celery and grated carrot and cook over medium heat for five minutes, stirring occasionally, until softened.

   Soften vegetables for 5 min after bacon starts turning golden · 5 minUses All actual oil and prepared bacon · 1 onion, finely chopped in step 2 · 1 celery stalk, finely chopped in step 2 · 1 medium carrot, grated in step 2

3. 3

   Step 3: Peel and finely chop both garlic cloves (2), add all of them to the actual bacon-vegetable base and cook for one minute. Add all the raw beef mince (500 g) and cook for about six minutes, stirring and breaking it up, until browned throughout. Keep raw-meat utensils away from finished food.

   Garlic 1 min, then beef browning 6 min · 7 minUses All actual cooked bacon-vegetable base · 2 garlic cloves, finely chopped in step 3 · 500 g raw beef mince

4. 4

   Step 4: Stir all the concentrated tomato paste (1 tbsp) into the actual browned beef and vegetables and cook for one minute. Add all the chopped tomatoes (2 cans) from both cans, keeping the emptied cans ready for rinsing.

   Cook concentrated tomato paste before canned tomatoes · 1 minUses All actual browned meat-vegetable pan · 1 tbsp concentrated tomato paste (UK tomato purée) · 2 cans chopped tomatoes, 400 g each

5. 5

   Step 5: Half-fill each actual emptied tomato can with water, swirl to collect the tomato residue and pour both rinses into the actual ragù pan. Stir in all the honey (1 tbsp) and season with salt and black pepper to taste.

   Uses All actual ragù pot; use emptied cans for rinsing · Water to half-fill each of the two emptied tomato cans · 1 tbsp clear honey · Salt for ragù seasoning, to taste · Black pepper for ragù seasoning, to taste

6. 6

   Step 6: Simmer the actual ragù for twenty minutes until rich and the beef mince is cooked through, checking it reaches at least 71°C / 160°F.

   Simmer complete beef-bacon ragù · 20 minUses All actual seasoned ragù

7. 7

   Step 7: Heat the oven to 200°C conventional / 180°C fan / Gas 6. Spoon a little of the actual cooked ragù into the roasting tin or casserole and spread it over the base, keeping the rest of the actual ragù for the layers.

   Uses A little cooked ragù for the base; hold the rest for layering

8. 8

   Step 8: Lay fresh egg lasagne sheets (500 g) over the actual ragù-lined base, overlapping to fit. Alternate the actual remaining ragù and the fresh sheets to make four pasta layers, finishing with pasta. Distribute the full fresh-sheet pack across the fitted layers; about two sheets per layer may fit, depending on their size and the dish.

   Uses All actual lined dish and remaining ragù · 500 g fresh egg lasagne sheets, ready for direct oven assembly

9. 9

   Step 9: Mix all the crème fraîche (400 ml) with its separate two tablespoons water until smooth and pourable. Pour this actual sauce over the top pasta layer. Roughly tear all the mozzarella (125 g) and spread the actual torn pieces over the sauce.

   Uses All actual layered lasagne · 400 ml crème fraîche · 2 tbsp water for loosening crème fraîche · 125 g mozzarella, roughly torn in step 9

10. 10

    Step 10: Freshly grate all the Parmesan (50 g) and sprinkle it over the actual assembled lasagne. Bake at 200°C conventional / 180°C fan / Gas 6 for twenty-five to thirty minutes until golden and bubbling, with hot filling and tender fresh pasta. Wash and tear the optional fresh basil and scatter it over if wanted. Serve as six portions, or four larger portions.

    Bake fresh-sheet lasagne until golden and bubbling · 30 minUses The complete actually assembled lasagne · 50 g Parmesan, freshly grated in step 10 · 1 large handful fresh basil leaves, washed and torn in step 10, optional