Cheese & bacon lasagne

Cheese & bacon lasagne

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(103 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


  • 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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16th Jun, 2013
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
5th Feb, 2013
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...
28th Jan, 2013
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!
18th Jan, 2013
Fantastic recipe. Loved by all the family. Wonderful change from the original.
29th Oct, 2012
31st Jul, 2012
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.
28th Jul, 2012
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.
7th Jul, 2012
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!
6th Jun, 2012
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
29th May, 2012
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.


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