• 1 tbsp olive oil
  • 2 rashers smoked streaky bacon
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 medium carrot, grated
  • 2 cloves of garlic or 1/2 tsp garlic powder
  • 500g beef mince
  • 1 tbsp tomato purée
  • 2 * 400g cans chopped tomatoes
  • 1 tbsp clear honey
  • 500g pack fresh egg lasagne sheets
  • 400ml crème fraiche
  • 125g ball mozzarella, roughly torn
  • 50g fresh grated parmesan
  • handful basil leaves, torn (optional)


  1. Heat the oil in a large sauce pan. Use kitchen scissors to snip the bacon into small pieces. Add the bacon to the pan and cook until golden brown. Add the onion, celery and carrot. Cook over a medium heat for five minutes.
  2. Add the garlic, cook for one minute. Add the mince, stir and break up until browned all over.
  3. Add the tomato puree, mix well with the other ingredients. Add the chopped tomatoes and rinse the cans out with water adding that to the dish. Add honey, simmer for 20 minutes.
  4. Heat the oven to 180 deg C. Assemble the lasagne. Spread ragu over the bottom of a large dish, add a layer (two sheets) of pasta then layer ragu and pasta until the sauce runs out. Finish with a pasta layer.
  5. Put the creme fraiche into a bowl and with with 2 tbsp of water to make a pourable sauce. Pour over the top of the pasta and then top with mozzarella. Sprinkle with parmesan and bake for 30 minutes. Garnish with basil.