Classic lasagne in an oven dish topped with basil leaves

Easy classic lasagne

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(57 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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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.
31st Aug, 2015
Does fresh egg lasagne mean the non-dried lasagne? And if so would normal dried lasagne sheets work?
3rd Sep, 2015
Yes, fresh egg lasagne is the non-dried stuff that you get from the chilled compartment in the supermarket. My son made this and used 'no-cook' dried lasagne and it worked absolutely fine with no pre-cooking of the pasta. You just need to make sure that the top layer of pasta is competely covered by the crème fraîche mixture - any exposed pasta will be crisp and brittle.
5th Sep, 2015
thanks, will buy fresh if I have time otherwise will make sure the dried stuff is covered well.
30th Jul, 2015
Quite tasty, though it didn't look anything like the picture. My hubby really enjoyed it, lots of flavour. I just wanted to try making a lasagne without any white sauce so the creme fraiche was different. I used cheddar instead of parmesan.
29th Jun, 2015
I made this lasagne for a family of 4 - children of 6 and 2. It's a delicious recipe with enough left to freeze for another day. Everybody loved it. My 6 year old son says "it was great, mozzarella cheese is my favourite!"


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