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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3rd Dec, 2011
Tasty, but dish size was a problem, and the ingredients didn't stretch as far as I anticipated.
21st Nov, 2011
Yummy, I took note of other people's suggestions and added mushrooms and a bag of baby spinach. I also added 2 cloves of garlic to the onions, a splash of red wine with the tomatoes along with a teaspoon of sugar, added about 25g of parmesan into the white sauce and dotted the top of the lasagna with sliced tomato. Served 2 adults and an 18 month old with the same again left over.
2nd Oct, 2011
I enjoyed making this and thought it tasted great, although I am not sure I like parmesan so I will try it with cheddar next time. I also added chicken as well as I was cooking for meat lovers
25th Sep, 2011
This is my very favourite lasagne recipe. Much tastier and easier to prepare than a traditional lasage and all the family love is which is a bonus.
12th Sep, 2011
So delicious, even my toddler enjoyed it. Went down a treat when we had company round for dinner. Will cook again!
3rd Sep, 2011
Imade this tonight & it was really tasty & a nice change from minced beef. I made a few small changes to it according to what I had in cupboard/freezer. I used a combination150g of non-smoked backed bacon & 150g of smoked. I also added mushrooms to bulk it out a bit. I used dried basil as I had no fresh & I used cheddar instead of parmesan as it was all I had. We all enjoyed it even my extremely fussy 3 year old who had seconds!
26th Jul, 2011
Tried this on Saturday. Delicious - husband and 3 teenage children all moved to comment! Simple, quick and cheap to make too.
22nd Jul, 2011
We all loved this and all came up with ideas for extra veg in it. Trying it again next week with mushrooms and spinach.
8th Jul, 2011
I made this for my family and it was really easy to make and got rave reviews! I'll definitely be making this again!
17th Jun, 2011
Sorry thought I'd add I've yet to make it with fresh pasta & 20 Basil leaves!!


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