Cheese & bacon lasagne

Cheese & bacon lasagne

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(99 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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wondermum
14th Nov, 2009
Very tasty, made a nice change from my usual lasagne made with mince, in fact my eldest son prefers this one.
kimholt1
14th Nov, 2009
5.05
Excellent recdipe - easy and tasty. Added chopped curly kale to sauce as we like more veg.
jburton's picture
jburton
9th Nov, 2009
5.05
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.
liezeldutoit
8th Nov, 2009
4.05
Delicious! This was the first lasagne I ever made and it will definitely be a repeat performance
landsurvey
30th Oct, 2009
5.05
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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