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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17th Jun, 2011
Made this dish a few times & is a winner with the family ~ made different versions of tom sauce adding carrott & celery or mushrooms. Extra Bacon and cheese always appreciated!! would recommend
6th May, 2011
We had this for our supper last night, my cooking skills aren't up to much, but this came out perfect. I reduced the quantity and only did two layers instead of 3 as only two eating but next time i'll probably do the full batch so got more leftovers as the night after I have cravings for it again. Oh and I didn't have enough parmesan so added some very strong mature cheddar which worked very well. Thanks for the recipe.
4th May, 2011
All family enjoyed my daughter just wanted the onions cutting smaller. Will definitely be doing this dish again
JossiBakes's picture
5th Apr, 2011
Looking forward to trying this the weekend. Looks simple to make, which is ideal for me.
2nd Apr, 2011
I love this recipe but I like to make it with pancakes rather than lasagne sheets for a slightly lighter feeling dish.
1st Apr, 2011
best lasagne ever had! i forgot the oregano and nutmeg, yet it was a hit. My wife loved it. It's not that great on the following day, when you reheat though...
25th Mar, 2011
Gorgeous! The best lasagne i have ever made. Added a bit of garlic and some mushrooms - would probably add more veg next time.
15th Feb, 2011
Had to use dried lasagne, but was delighted with how moist the result was. Can see the potential to add spinach, mushrooms, other veg, but also delicious as it was. Definitely one to be made again.
14th Feb, 2011
Really easy, and with brilliant results. Made it for entertaining and everyone cleaned their plate and had seconds!
20th Jan, 2011
oops, sorry, forgot the stars!


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