Bacon and cheese lasagne

Prep: 30 mins
Cook: 40 mins
Bacon and cheese lasagne
This family-friendly recipe has a comfort-food feel about it and freezes beautifully

3 large onions, halved and thinly sliced

3 tbsp olive oil

1 tsp dried oregano

300g pack lean smoked back bacon, chopped

2 x 400g tins chopped tomatoes in rich juice

20 basil leaves, roughly torn, plus extra to serve if you like

250g pack fresh egg lasagne (review instructions)

For the white sauce

600ml milk

50g each butter and plain flour

Generous grating fresh nutmeg

50g grated parmesan

Fry the onions in the oil for about 15 minutes until golden.

Add the oregano and bacon and fry for 5 minutes more, stirring frequently.

Tip in the tomatoes and the juice, season and bubble uncovered for 5 minutes.

Remove from the heat and stir in the basil.

Pour the milk into a pan and tip in the butter and flour.

Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened.

Season with salt, pepper and nutmeg.

Spoon a third of the tomato sauce on the base of a baking dish.

op with a third of the lasagne sheets.

Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne.

Pour over the white sauce and scatter with the cheese and an extra grating of nutmeg.

If eating straight away, bake at 190°C / 375°F / Gas mark 5 for 40 minutes until golden and bubbling.

Scatter with basil, if you like, and serve with a salad and garlic bread.

To freeze, cool completely, then wrap in cling film, then foil.

Will store for 3 months.

To serve, thaw for 6 hrs in the fridge.

Unwrap and bake at 190°C / 375°F / Gas mark 5 for 50-60 minutes until thoroughly heated through.


Preparation Time
30 minutes

Cooking Time
40 minutes

Main ingredients
Cheese, Pasta & Noodles, Pork, Vegetables

Recipe Type
Dinner, Family Dinners

Level of Difficulty
Moderately Easy

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