Bacon and cheese lasagne
Prep:
30 mins
Cook:
40 mins
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.
Serves
6
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
