Cheese & bacon lasagne

Cheese & bacon lasagne

This freezable, family-friendly recipe is economical and has a wonderful comfort-food feel about it

Difficulty and servings

Easy

Serves 6

Easily doubled

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 40 mins

Freezable

Method

  1. Fry the onions in the oil for about 15 mins until golden. Add the oregano and bacon and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.
  2. Meanwhile, make the white sauce. 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.
  3. Spoon a third of the tomato sauce on the base of a lasagne dish. Top 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. Chill. If eating straight away, bake at 190C/170C fan/gas 5 for 40 mins until golden and bubbling. Scatter with basil, if you like, and serve with a salad and garlic bread.
  4. To freeze, cool completely, then wrap in cling film, then foil. Will store for 3 months. To serve, thaw for 6 hrs in a cool place. Unwrap and bake at 190C/170C fan/gas 5 for 50-60 mins until thoroughly heated through.

425 kcalories, protein 23g, carbohydrate 37g, fat 22 g, saturated fat 9g, fibre 4g, sugar 14g, salt 3.03 g

Recipe from Good Food magazine, November 2009.

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Latest comments and suggestions

Results 1-20

  • 2009-10-30 10:00:43.271777

    survey rated and commented on this recipe

    5 stars

    Tried this recipe last night and must admit it is a wonderful variation of the original. The bacon stops the cheese being too much and goes with the pasta very well. My favourite pasta dish has always been penne with bacon and parmesan so this works well for my family! I find drizzling some olive oil across the top, and a little around the edges stops it going hard (the pasta) but still crisps up. Thanks. www.greenlightreport.co.uk

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  • 2009-11-08 18:09:29.997951

    Liezel rated and commented on this recipe

    4 stars

    Delicious! This was the first lasagne I ever made and it will definitely be a repeat performance

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  • 2009-11-09 11:56:03.316422

    JOOLES rated and commented on this recipe

    5 stars

    Wow this is lovely. I nice change to the usual lasagne i make with beef. I did find it hard to find a dish the right size, they were either too big or way too small. I got around this by using spinach (well Chard beet actually, but just as nice) i layered it up with the rest of ingredients, this not only bulked it out but gave it lovely flavour and extra veg. We loved it, the first night i served it simply with Ciabatta stuffed with Mozzarella and garlic, the following day i swerved it with a sliced green pepper, broccoli and cauliflower cheese, Beetroot (sliced) and homegrown carrots (also sliced). All the veg we used is homegrown, lovely. i will definitely be making this a again.

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  • Binder photo kim

    2009-11-14 06:38:28.601521

    kim rated and commented on this recipe

    5 stars

    Excellent recdipe - easy and tasty. Added chopped curly kale to sauce as we like more veg.

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  • 2009-11-14 18:25:36.075672

    Fiona commented on this recipe

    Very tasty, made a nice change from my usual lasagne made with mince, in fact my eldest son prefers this one.

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  • 2009-11-16 11:54:28.908865

    emmaporter commented on this recipe

    This looks fabulous. Planning on making it tomorrow. How many portions do you think this is going to make though?

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  • 2009-11-17 19:35:40.422946

    Natalie rated and commented on this recipe

    5 stars

    This was delicious. Better than the minced beef version.

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  • 2009-12-15 11:56:21.689801

    Simon rated and commented on this recipe

    5 stars

    Delish! This is the first lasagne that ive made from scratch. Will absolutly be doing it again. I calculated that it makes 6 servings - as it doesnt say above.

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  • 2010-02-02 14:16:00.552461

    Jean rated this recipe

    5 stars

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  • 2010-02-04 18:37:00.647799

    Hazzi rated this recipe

    5 stars

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  • 2010-02-09 20:06:12.0156

    Regan English rated this recipe

    3 stars

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  • 2010-02-13 10:08:17.23855

    Mary Chappell rated this recipe

    5 stars

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  • 2010-02-18 11:48:25.718526

    serendipity rated this recipe

    2 stars

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  • 2010-02-18 18:56:33.006048

    daphnestella rated this recipe

    2 stars

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  • 2010-02-26 21:48:22.450768

    Julia rated this recipe

    2 stars

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  • 2010-03-01 23:11:37.828777

    Adamanski rated this recipe

    5 stars

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  • 2010-03-16 15:49:54.381348

    kittendothroar rated this recipe

    3 stars

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  • 2010-04-19 05:48:59.812574

    Karen E commented on this recipe

    A hit! A delicious alternative to the usual beef lasagne. The combination of smoked bacon , tomatoes and cheese is a winner. Will definitely make again (and again...)

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  • 2010-05-26 16:40:09.666862

    tina rated and commented on this recipe

    2 stars

    Not a big hit with my family.

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  • 2010-06-05 18:17:33.995548

    Brian H commented on this recipe

    Being relatively new to cooking this is my first lasagne, and boy what a success! My wife has always used minced beef prior to this (always delicious) so it made a nice change - very nice and certainly one for the future. As it made such a large dish we divided into four and froze three of the portions to be enjoyed later. I certainly think using fresh pasta is a big plus rather than the leathery dry stuff on offer. Yet another fine recipe from Good Food.

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Difficulty and servings

Easy

Serves 6

Easily doubled

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 40 mins

Freezable

Ingredients

  • 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 cans chopped tomatoes in rich juice
  • 20 basil leaves , roughly torn, plus extra to serve if you like
  • 250g pack fresh egg lasagne (check pack for cooking instructions)

FOR THE WHITE SAUCE

  • 600ml milk
  • 50g each butter and plain flour
  • generous grating fresh nutmeg
  • 50g grated Parmesan
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425 kcalories, protein 23g, carbohydrate 37g, fat 22 g, saturated fat 9g, fibre 4g, sugar 14g, salt 3.03 g

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