Lasagna

Classic Italian lasagna with tender meat ragù, creamy sour cream sauce, and melted mozzarella. An ideal dish for a family dinner or festive table.

Ingredients

• 1 tbsp Olive oil
• 2 pcs Bacon
• 1 pcs Onion
• 1 pcs Celery
• 1 pcs Carrot
• 2 clove Garlic
• 500 g Ground beef
• 1 tbsp Tomato paste
• 800 g Canned diced tomatoes
• 1 tbsp Honey
• 500 g Lasagna sheets
• 400 ml Crème fraîche
• 125 g Cherry mozzarella
• 50 g Parmesan
• Basil leaves

Instructions

1. Heat olive oil in a large pot. Slice the bacon into thin pieces and add to the pot. Cook over medium heat for a few minutes until the bacon begins to turn golden. Dice the onion, celery, and carrot, add them to the pot, and cook, stirring occasionally, for about 5 minutes until the vegetables become soft.
2. Add finely minced garlic and cook for 1 minute. Then add the ground beef, stirring constantly with a wooden spoon and breaking it up until the meat is completely browned, approximately 6 minutes.
3. Add the tomato paste, mix well with the meat and vegetables, and cook for 1 minute. Pour in the canned tomatoes. Fill the can halfway with water to rinse out the remaining tomatoes and add to the pot. Add honey, season with salt and pepper to taste. Simmer over low heat for 20 minutes.
4. Preheat the oven to 200°C (180°C in convection mode). Spread a thin layer of ragù on the bottom of a baking dish or ovenproof pot, distributing it evenly across the entire bottom. Place 2 lasagna sheets on the sauce, slightly overlapping them so they fit in the dish. Repeat the layers: ragù, then lasagna. Make 2 more layers, finishing with a layer of pasta.
5. Mix crème fraîche in a bowl with 2 tablespoons of water to create a smooth sauce. Pour the sauce over the top of the lasagna, arrange mozzarella balls on top, and sprinkle with grated Parmesan. Bake in the preheated oven for 25–30 minutes until the dish becomes golden and begins to bubble.
6. Remove the lasagna from the oven and let it cool slightly. Serve warm, generously topped with fresh basil leaves.