pass the pasta

Kids will love to help assemble this easiest ever lasagne, made with streaky bacon, beef mince, a crème fraîche sauce and gooey mozzarella

1 tbsp olive oil

2 smoked streaky bacon rashers,

chopped into small pieces 1 onion, finely chopped

1 celery stick, finely chopped 1 medium carrot, grated

2 garlic cloves, finely chopped 500g beef mince

1 tbsp tomato purée

2 x 400g cans chopped tomatoes 1 tbsp honey

500g fresh egg lasagne sheets 400ml crème fraîche

125g ball mozzarella, roughly torn 50g grated parmesan large handful of basil, leaves

picked and torn (optional)

1 Heat the oil in a large saucepan over a medium heat, and fry the bacon for a few minutes until starting to turn golden. Add the onion, celery and carrot, and cook for 5 mins more, stirring occasionally until the vegetables have softened.

2 Add the garlic and cook for another minute, then add the mince and cook for about 6 mins more, breaking up any lumps with a wooden spoon, until the mince is browned all over.

3 Stir in the tomato purée and cook for 1 min, stirring well. Tip in the chopped tomatoes and a can of water. Stir in the honey and season to taste, then simmer the mixture for 20 mins.

4 Heat the oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu into the bottom of a roasting tin or casserole dish, spreading the sauce all over the base. Place 2 lasagne sheets on top, overlapping to fit, then repeat with the remaining ragu and lasagne sheets, finishing with a layer of pasta.

5 Combine the crème fraîche with 2 tbsp water to make a smooth, pourable sauce. Pour this over the pasta, then scatter with the mozzarella and parmesan. Bake for 25-30 mins until golden and bubbling. Scatter with the basil before serving, if you like.

PER SERVING (6) 844 kcals, fat 52g,

saturates 30g, carbs 54g, sugars 13g, fibre 5g, protein 37g, salt 1.1g