Beef and Bacon Lasagne with Crème Fraîche
Lalkila Kitchen · Lalkila · Beef · Pork · Meat · Eggs · Pasta · Main dishes · Western influenced
Beef and pork ragù layers with fresh egg pasta beneath a creamy cheese topping.
Ingredients
- 1 tablespoon olive oil
- 2 rashers smoked streaky pork bacon, chopped
- 1 onion, chopped
- 1 celery stick, chopped
- 1 carrot, grated
- 2 garlic cloves, chopped
- 500g beef mince
- 1 tablespoon tomato purée
- 800g canned chopped tomatoes
- 400ml water
- 1 tablespoon honey
- 500g fresh egg lasagne sheets
- 400ml crème fraîche
- 2 tablespoons water for topping
- 125g mozzarella, torn
- 50g grated Parmesan
- Salt and pepper
Method
- Brown bacon in oil. Soften onion, celery and carrot in the same pan.
- Add garlic, then beef; break up and brown thoroughly. Stir in tomato purée, tomatoes, 400ml water, honey and seasoning. Simmer 20 minutes.
- Heat oven to 200°C/180°C fan. Spread a little ragù in a deep baking dish; alternate pasta and ragù, ending with pasta.
- Loosen crème fraîche with 2 tablespoons water. Cover pasta with it, then add cheeses.
- Bake 25–30 minutes or longer until pasta is tender and the centre reaches 74°C/165°F.
Cooking notes
Use fresh egg sheets. Cover pasta edges with sauce; leave space for bubbling.
Pantry shopping at Lalkila.com
For cooking and serving, explore Cookware and Dinnerware. Read the actual product details and obtain fresh ingredients locally as needed.
More recipes
- Pork Sausage and Puy Lentil One-Pot
- Kedgeree with Smoked Haddock, Rice and Boiled Eggs
- Pork Schnitzel with Sage Breadcrumbs
Source and adaptation
Adapted from Angela Boggiano, Easy classic lasagne, Good Food. Original recipe.
Rinse water quantified; thermometer guidance added.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.