Easy classic lasagne

Ingredients:

Preparation mode:

👉 This is a weeknight-friendly lasagne: a proper slow-simmered meat sauce, but instead of making a béchamel you simply spread crème fraîche between the layers and top it with mozzarella and Parmesan. It is creamy, rich and very hard to get wrong.

🍳 How to Make Easy Lasagne

1. Start the ragù. Heat the oil in a large pan and fry the bacon for 3–4 minutes until it starts to crisp. Add the onion, celery and carrot and cook gently for 8–10 minutes until soft.
2. Brown the beef. Add the garlic and beef and cook, breaking it up, until no longer pink.
3. Simmer. Stir in the tomato paste, tomatoes, oregano and sugar, plus a splash of water. Season, cover and simmer on low for 30–40 minutes until thick.
4. Assemble. Heat the oven to 190°C (375°F). In a baking dish, layer ragù, a few spoonfuls of crème fraîche and lasagne sheets. Repeat 2–3 times, finishing with ragù and crème fraîche.
5. Top. Scatter over the mozzarella and Parmesan.
6. Bake and rest. Bake for 35–40 minutes until golden and bubbling. Let it rest for 10 minutes before cutting.

💡 Tips

• Resting the lasagne lets the layers set so it slices neatly.
• Dried sheets work too – add a little extra liquid to the ragù.

❓ FAQ

Can I make lasagne ahead?
Yes, assemble it a day ahead, keep it in the fridge and add 10 minutes to the baking time.

Can I freeze it?
Yes, baked or unbaked, for up to 3 months.

👉 More Italian recipes: browse all recipes.

Footnotes:

An easy family lasagne with a slow-cooked beef and bacon ragù, fresh egg pasta sheets and a no-cook crème fraîche and mozzarella topping.