Classic lasagne in an oven dish topped with basil leaves

Easy classic lasagne

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(24 ratings)

Prep: 15 mins Cook: 1 hr


Serves 4 - 6

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

Nutrition and extra info

  • Freezable

Nutrition: per serving (6)

  • kcal844
  • fat52g
  • saturates30g
  • carbs54g
  • sugars13g
  • fibre5g
  • protein37g
  • salt1.1g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 rashers smoked streaky bacon
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 celery stick, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 medium carrot, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 garlic cloves, finely chopped
  • 500g beef mince
  • 1 tbsp tomato purée
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp clear honey
  • 500g pack fresh egg lasagne sheets
  • 400ml crème fraîche
  • 125g ball mozzarella, roughly torn
  • 50g freshly grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • large handful basil leaves, torn (optional)


  1. Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.

  2. Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.

  3. Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.

  4. Heat oven to 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. Place 2 sheets of lasagne on top of the sauce overlapping to make 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. Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.

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Comments, questions and tips

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23rd Jul, 2018
Fantastic recipe. Made this almost exactly as directed in the instructions with a few small changes. I cooked the ragu for about 5-10 mins longer before assembling the lasagne as it was quite watery and I used about 100ml less creme fraiche and cheddar cheese on top. Worked perfectly and the whole family enjoyed it.
Lorraine Newcombe's picture
Lorraine Newcombe
14th May, 2018
This is an easy lasagne that satisfies but the creme fraiche tends to split although this doesn't affect the taste. I do make this as it saves me making a bechamel sauce but I don't think it is as good. I agree with the other comments, we miss out the honey and use more mozzarella.
9th Sep, 2017
Cooking it at the moment and the Ragu looks really watery! Will it thicken?
12th Jul, 2017
Very tasty. Left out honey and added slightly less water. Also doubled mozarella.
AndyTastes's picture
4th Sep, 2017
agree. wouldn't even consider honey. bleurgh. Use half a teaspoon of sugar if you need to regualte the acidity of tomatoes, but not neccessary if using tomato puree. weird!
16th Jul, 2016
Can I make this then reheat the next day when it has creme fraiche in it?
7th Jul, 2016
I made a double batch of this recipe using dried pasta sheets and omitting (forgetting!) the honey and it worked very well. The Ragu has a good flavour. Personally I thought that it as a little thin and not saucy enough, but DH thought it was great and disagreed with that. The creme fraiche on top makes a fantastic white sauce. You could easily get away with using less - my white layer was very thick! I found that the mozzarella didn't go very far on top of the lasagna and ended up using 3 x 125g balls for two lasagna instead of scaling up accurately.
16th Jan, 2016
Just made my first ever lasagne. Eating it now, delicious! Can't believe I ever bought ready prepared, never again!
16th Nov, 2015
The honey seemed like a strange addition, especially in those quantities, but I thought in for a penny... The ragu tastes far too sweet, but I made a double batch to make the lasagne with one half tomorrow evening and have some left over for freezing for spag bol. I'm hoping that once it's layered up some of the sweetness will be disguised. Fingers crossed!
AndyTastes's picture
4th Sep, 2017
i didn't even consider using it. bleurgh.


23rd Jul, 2018
Once cooked, can this be kept in the fridge and re-heated the next day? If so how long will it last in the fridge once cooked? Thanks
goodfoodteam's picture
26th Jul, 2018
Thanks for your question. Yes, you can store this in the fridge overnight and reheat. We recommend consuming within two days. For more information about storing and reheating leftovers, check out the following article:
12th Jul, 2017
Can this be made ahead and then cooked in the oven after being in the fridge?
goodfoodteam's picture
17th Jul, 2017
Thanks for your question. Yes you can prepare this ahead. As the ingredients will be cold straight from the fridge, we'd recommend cooking for around 10 mins longer.
5th Mar, 2017
Can you freeze this with creme fraiche in it? Which step should you freeze it after or should you cook it all first then freeze? Thanks
goodfoodteam's picture
10th Mar, 2017
Thanks for your question. You can freeze this either before or after cooking in the oven.
16th Jul, 2016
Can I cook this lasagne first then keep in the fridge until the next day? Or would I be better just cooking the mince and putting it all together the next day. Not sure when it has the creme fraiche in it. Any ideas
goodfoodteam's picture
11th Aug, 2016
Thank you for your questions. The crème fraîche is in step 4. You can assemble the lasagne (ie right up to sprinkling the Parmesan on), allow to cool, refrigerate it and then cook it the next day. As in the recipe, you'll need preheat the oven to 200C/180C fan/gas 6, then cook for around 30 mins. As it's come from the fridge, give it another 5 mins or so if necessary. Hope that helps!
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