Lasagne
Lasagna — a classic Italian pasta dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Pasta, Italian, Nut-Free, Egg-Free
Ingredients
- 1 g olive oil
- 2 g bacon
- 1 pcs onion
- 1 pcs celery
- 1 pcs carrot
- 2 pcs garlic
- 500 g beef
- 1 tbsp tomato puree
- 800 g tomatoes
- 1 ml honey
- 500 g lasagne sheets
- 400 ml creme fraiche
- 125 g mozzarella balls
- 50 g parmesan cheese
- 1 pcs basil leaves
Instructions
- Begin by warming the oil in a spacious saucepan.
- Using kitchen scissors, cut the bacon into small pieces, or alternatively, chop it finely on a cutting board with a sharp knife.
- Add the bacon into the heated pan.
- Sauté the bacon for a few minutes until it begins to turn a golden color.
- Incorporate the onion, celery, and carrot into the pan.
- Cook over medium heat for 5 minutes, stirring occasionally, until the vegetables become tender.
- Introduce the garlic to the pan.
- Sauté the garlic for 1 minute.
- Add the minced meat to the mixture.
- Cook the minced meat, breaking it apart with a wooden spoon, for about 6 minutes until it is browned throughout.
- Stir in the tomato purée and allow it to cook for 1 minute, ensuring it is well combined with the beef and vegetables.
- Add the chopped tomatoes to the pan.
- Take each can used for the tomatoes and fill it halfway with water to wash out any remaining tomatoes.
- Pour the rinsed water into the pan.
- Incorporate the honey and adjust seasoning to your preference.
- Let the mixture simmer for 20 minutes.
- Preheat the oven to 200C/180C fan/gas 6.
- Spoon some of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading it evenly.
- Layer 2 sheets of lasagne on top of the sauce, overlapping them as needed.
- Repeat the process with additional sauce and another layer of pasta.
- Continue with 2 more layers of sauce and pasta, finishing with a final layer of pasta.
- Place the crème fraîche in a mixing bowl.
- Combine the crème fraîche with 2 tablespoons of water to thin it out into a smooth, pourable sauce.
- Drizzle the crème fraîche mixture over the top of the pasta.
- Sprinkle mozzarella cheese on top.
- Add a layer of Parmesan cheese over everything.
- Bake for 25–30 minutes until the top is golden and bubbling.
- Serve garnished with fresh basil if desired.