Lasagne

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put a large saucepan over the heat with the oil. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop the it on a chopping board.
2. 2Add 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, giving it a stir occasionally, until softened.
3. 3Add the garlic and let it 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.
4. 4Stir through the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes.
5. 5Fill 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. Let it simmer for 20 mins.
6. 6Heat oven to 200C/180°C / 350°F 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.
7. 7Lay the 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta.
8. 8Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.
9. 9Put the crème fraîche in a mixing 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.
10. 10ServeSprinkle Parmesan over the top and bake in the oven for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.