Cheese & bacon lasagne

Cheese & bacon lasagne

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(101 ratings)

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
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  • 3 large onions, 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 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



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

  • 50g each butter and plain flour



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • generous grating fresh nutmeg



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

  • 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.

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Comments, questions and tips

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22nd Jan, 2019
This is a great recipe that will be added to my day to day favourites. I added mushrooms to the tomato and bacon sauce and some tomato purée. It was delicious
14th Nov, 2017
Loved it !
5th Jun, 2016
Simply a 5* WoW!!
6th Jan, 2016
Easy to follow recipe! Already had all the ingredients in cupboard, first lasagne I've ever made. Big success with my better half!
28th Feb, 2014
This is just delicious! It made a lovely change to the traditional lasagne and is now a family favourite.
28th Jan, 2014
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.
29th Dec, 2013
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!
3rd Nov, 2013
Very nice flavours and easy to do, Tomato sauce was a bit runny but nothing too major.
7th Oct, 2013
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!
22nd Jul, 2013
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.


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