Cheese & bacon lasagne

Prep: 35 mins Cook: 40 mins


Serves 6
This freezable, family-friendly recipe is economical and has a wonderful comfort-food feel about it

Nutrition and extra info

  • Freezable


  • kcal425
  • fat22g
  • saturates9g
  • carbs37g
  • sugars14g
  • fibre4g
  • protein23g
  • salt3.03g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 large onion, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 300g pack lean smoked back bacon, chopped



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 2 x 400g cans chopped tomatoes in rich juice
  • 20 basil leaf, 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



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g each butter and plain flour



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • generous grating fresh nutmeg
  • 50g grated Parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (83)

RichieBoo's picture

Simply a 5* WoW!!

Yanewman's picture

Easy to follow recipe! Already had all the ingredients in cupboard, first lasagne I've ever made. Big success with my better half!

sophiebeynon's picture

This is just delicious! It made a lovely change to the traditional lasagne and is now a family favourite.

catherine2501's picture

Great economical family meal. Ate some after cooking and froze the rest in portions. Next time would choose better smoked bacon from butchers as supermarket bacon gave too strong of a smoked flavour. I made my own naughty bechemal sauce which has single cream in it and uses milk which has been warmed through with half an onion with 3 cloves studded in it and a bay leaf. Just made it a bit tastier.

ruthcraven's picture

I made this for friends my husband invited round for dinner a few days after Christmas when I didn't feel like cooking much or have time to go to shops - I had everything in the store cupboard except the basil. I added carrots and celery to the meat mixture and cooked it in the slow cooker to juggle timings with small child in tow and it worked really well! Husband's only comment was not enough meat, but didn't stop him going for seconds!

adam.oleary's picture

Very nice flavours and easy to do, Tomato sauce was a bit runny but nothing too major.

leahbean's picture

Didn't have nutmeg, fresh basil or oregano, but I did have a tub of dried mixed herbs, so I used 2-3 tsps of that instead. Also used dried lasagne sheets and cheddar. It turned out fantastic even though I used all "own brand" foods!! So delicious, has become a staple recipe in the house now!

vrog's picture

Good and fairly light. Scaled down for two of us, and as many others have done I added mushrooms. I couldn't get fresh lasagne so used dried egg lasagne sheets (Napolina). These had a really nice texture.
My scaling down didn't really give me enough cheese sauce, so will make a bit more next time.

linkelly's picture

Added some mushrooms to bulk it out and needed to thicken the tomato sauce a bit but was really tasty. Hit with the fussy hubby too. Will def do again as it was so easy to do.

Princess Peach's picture

Doubled the recipe and added 500 gr mushrooms and one large courgette to add some veg. Doubled the cheese to compensate for the healthy additions ;-) It went down a treat, bearly enough for 11 people...

catgleave's picture

Fantastic recipe - I swopped the parmesan for cheddar because I couldn't find any, and it worked out just as well. Definitely making this again!

ladyb666's picture

Fantastic recipe. Loved by all the family. Wonderful change from the original.

eleanormayo's picture


sarah77's picture

Made this for my husband and we both enjoyed it, in fact he had seconds.
I fried 2 cloves of garlic with the onions and a handful of button mushrooms too. I used dried lasagne sheets which worked fine, just don't over lap them because the bit that I'd overlapped was a little tough. I also used grated mozarella instead of parmesan and put a little in the white sauce ;) It was yummy and tasted lovely warmed up for todays lunch too.

amy_prima26's picture

Delicious recipe. I added fresh spinach to the tomato and bacon sauce (just used passata) with lots of basil. In between each layer I dotted white sauce, mozzarella and grated parmesan, like the traditional lasagne recipe I normally use. This is much quicker, cheaper and good for summer eating too.

libby17's picture

A lovely change from the usual lasagne. I added 2 chopped red peppers and more bacon to the tomato sauce. I also put some of the cheese into the white sauce so the cheesey flavour mingled in - I added black pepper and a tsp of mustard to the white sauce too. I added some porridge oats to the grated chees I sprinkled on the top for extra crunch! Yummy!

pretty-fire's picture

Found this really tasty, and pretty easy to put together too. Feels like a lighter meal than the usual mince but still substantial enough to fill you up. Was a hit with my house, thanks for the recipe

clm2071's picture

My lasagne will never have minced beef in again!

Easy to adapt and alter - we have it with mushrooms and/or courgettes, could easily try aubergine or anything else that you fancy (could easily leave the bacon out for a veggie version)

A fantastic freezer filler to - we have a couple of portions for dinner 4/6 portions go into the freezer - easy peasy.

This is the most regular meal in our family.

sarahjbayley's picture

Really tasty, pure comfort food. Easy to make and i couldn't resist a pinch of dried chilli flakes in the tomato sauce

nicola_oakman's picture

I have made this and found it very yummy! I scaled down the ingredients to make it for 2 and we found it was much lighter than the regular minced beef versions, so a great mid-weeker.
I added some mushrooms in when frying the bacon and also added thawed frozen spinach to the sauce with the basil. Served with salad leaves, it was yum!


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…