Cheese & bacon lasagne
You can never have too many main course recipes, so give Cheese & bacon lasagne a try. One portion of this dish contains approximately 23g of protein, 21g of fat, and a total of 357 calories. This recipe serves 6 and costs $1.61 per serving. It is a rather inexpensive recipe for fans of Mediterranean food. 537 people were glad they tried this recipe. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. A mixture of parmesan, nutmeg, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is solid. Bacon and Egg Lasagne, White Lasagne with Parmigiano Besciamella (Lasagne in Bianco ), and Triple cheese & aubergine lasagne are very similar to this recipe.
Servings: 6
Preparation duration: 35 minutes
Cooking duration: 40 minutes
Ingredients:
20 basil leaves, roughly torn, plus extra to serve if you like
250g pack fresh egg lasagne (check pack for cooking instructions)
50g each butter and plain flour
600ml milk
generous grating fresh nutmeg
3 tbsp olive oil
3 large onions, halved and thinly sliced
1 tsp dried oregano
50g grated parmesan
2 x 400g cans chopped tomatoes in rich juice
300g pack lean smoked back bacon, chopped
Equipment:
frying pan
whisk
aluminum foil
Cooking instruction summary:
Fry the onions in the oil for about 15mins until golden. Add the oregano andbacon and fry for 5 mins more, stirringfrequently. Tip in the tomatoes, seasonand bubble uncovered for 5 mins.Remove from the heat and stir in thebasil.Meanwhile, make the white sauce.Pour the milk into a pan and tip in thebutter and flour. Whisk continuously overa moderate heat to incorporate the flour,then simmer, stirring until thickened.Season with salt, pepper and nutmeg.Spoon a third of the tomato sauce onthe base of a lasagne dish. Top with athird of the lasagne sheets. Then top witha third sauce, a third lasagne, the last ofthe tomato sauce and finally the lastsheets of lasagne. Pour over the whitesauce and scatter with the cheese andan extra grating of nutmeg. Chill. If eatingstraight away, bake at 190C/170C fan/gas5 for 40 mins until golden and bubbling.Scatter with basil, if you like, and servewith a salad and garlic bread.To freeze, cool completely, then wrapin cling film, then foil. Will store for3 months. To serve, thaw for 6 hrs ina cool place. Unwrap and bake at190C/170C fan/gas 5 for 50-60 minsuntil thoroughly heated through.
Step by step:
1. Fry the onions in the oil for about 15mins until golden.
2. Add the oregano andbacon and fry for 5 mins more, stirringfrequently. Tip in the tomatoes, seasonand bubble uncovered for 5 mins.
3. Remove from the heat and stir in thebasil.Meanwhile, make the white sauce.
4. Pour the milk into a pan and tip in thebutter and flour.
5. Whisk continuously overa moderate heat to incorporate the flour,then simmer, stirring until thickened.Season with salt, pepper and nutmeg.Spoon a third of the tomato sauce onthe base of a lasagne dish. Top with athird of the lasagne sheets. Then top witha third sauce, a third lasagne, the last ofthe tomato sauce and finally the lastsheets of lasagne.
6. Pour over the whitesauce and scatter with the cheese andan extra grating of nutmeg. Chill. If eatingstraight away, bake at 190C/170C fan/gas5 for 40 mins until golden and bubbling.Scatter with basil, if you like, and servewith a salad and garlic bread.To freeze, cool completely, then wrapin cling film, then foil. Will store for3 months. To serve, thaw for 6 hrs ina cool place. Unwrap and bake at190C/170C fan/gas 5 for 50-60 minsuntil thoroughly heated through.
Nutrition Information:
