Cheese & bacon lasagne

Cheese & bacon lasagne

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(98 ratings)

Prep: 35 mins Cook: 40 mins

Easy

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

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal425
  • fat22g
  • saturates9g
  • carbs37g
  • sugars14g
  • fibre4g
  • protein23g
  • salt3.03g
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Ingredients

  • 3 large onions, halved and thinly sliced
    Onion

    Onion

    un-yun

    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
    Oregano

    Oregano

    or-ee-gar-no

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

  • 300g pack lean smoked back bacon, chopped
    Bacon

    Bacon

    bay-kon

    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 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

    Milk

    mill-k

    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

    Butter

    butt-err

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

  • generous grating fresh nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 50g grated parmesan
    Parmesan

    Parmesan

    parm-ee-zan

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

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.

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Comments, questions and tips

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frolo743
20th Jan, 2011
4.05
I made this tonight with the addition of mushrooms & frozen spinach - went down a treat! Definitely a keeper!
sharoncam
18th Jan, 2011
3.05
My family thought there was to much onion.
deb3052
17th Jan, 2011
4.05
My 10 year old daughter made this for my birthday supper, it was so easy to make and the result was yummy ideal for all the family. We didn't have fresh Basil or lasagne so we used dried but it was still delicous.
will_wild
5th Dec, 2010
5.05
This was delicious, I think the fresh basil makes it! I used dried lasagne sheets instead and it worked just as well, it just took a little more oven time I'll definitely be doing this again
lisa.feighery@g...
20th Nov, 2010
5.05
Scrumptious!
alexine
14th Nov, 2010
5.05
and forgot to say don't forget a pinch of sugar in the tomato mixture and fresh mozarella on top :-D
alexine
14th Nov, 2010
5.05
Oops didn't rate it!
alexine
14th Nov, 2010
5.05
Absolutely delicious! I used dried lasagne, pre-cooked it in some boiled water and then kept the sheets with a little olive oil between to stop them sticking. I also added some garlic and cheddar cheese and lots of black pepper to the white sauce (made a roux first couldn't bring myself to throw it all in the pan together!) - I sort of halved the recipe using what I had and it fitted perfectly in the lasagne dish I have. Will definately be making this one again!
nikkiweller
2nd Nov, 2010
3.05
Oops, didn't rate it!
nikkiweller
2nd Nov, 2010
3.05
I've made this numerous times now, always with great success. I halve the quantities to fit the dish that I have and it works well. I also add mushrooms for added flavour

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