Lasagne

Bereiding

1. 1

   verhit the olie in a large saucepan. Use kitchen scissors to snip 2 speken into small pieces, or use a sharp knife to hak it on a chopping board. voeg toe the spek to the pan and kook for just a few mins tot starting to turn goudbruin. voeg toe 1 finely chopped ui, 1 Stick bleekselderij and wortel, and kook over a middelhoog vuur for 5 mins, stirring occasionally, tot zacht.

2. 2

   voeg toe 2 knoflooken and kook for 1 min, then tip in the hak fijn and kook, stirring and breaking it up with a wooden spoon, for ongeveer 6 mins tot browned all over.

3. 3

   roer erdoor the tomaat purée and kook for 1 min, mixing in goed with the rundvlees and vegetables. Tip in 800 g chopped tomaten. Fill each can half full with water to rinse out any tomaten left in the can, and voeg toe to the pan. voeg toe the honing 1 tblsp honey and breng op smaak naar smaak. laat sudderen for 20 mins.

4. 4

   verwarm de oven voor op 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. leg 2 sheets of lasagne on top of the sauce overlapping to maak it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.

5. 5

   doe the crème fraîche in a bowl and meng with 2 tbsp water to loosen it and maak a glad pourable sauce. giet this over the top of the pasta, then top with the mozzarella. bestrooi parmezaan over the top and bak for 25–30 mins tot goudbruin and bubbling. serveer scattered with basilicum, if you like.