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
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
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
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
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
