Paul Heathcote's Beef and Bacon Lasagne

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Paul Heathcote's Beef and Bacon Lasagne

Transform a beef lasagne with strips of streaky bacon. Serve with a fresh green salad and a glass of wine.

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Instructions

  1. 1

    Simmer lasagne sheets in a pan of salted water, as per timings on pack. Rinse in cold water. Drain


  2. 2

    Heat oil in a pan, add bacon and fry for 2-3 minutes.


  3. 3

    Add the onion, carrot and celery.


  4. 4

    Add mince, increase heat and stir until lightly brown.


  5. 5

    Remove from heat, mix in tomato purée.


  6. 6

    Return to heat, add the cornflour/water mix.


  7. 7

    Add garlic, salt, pepper and marjoram. Simmer for 15 minutes. Remove garlic.


  8. 8

    Mix in mushrooms, bring to boil, cook for 2 minutes and then remove from heat.


  9. 9

    Butter an ovenproof dish, pour in a layer of meat sauce, add a layer of lasagne, a layer of meat sauce. Repeat, then cover with bechamel sauce.


  10. 10

    Sprinkle with cheese, cover, place in oven at 190°C /gas mark 5 for 20 minutes. Remove lid, cook for 15 minutes and serve.


Ingredients

  • 200g lasagne sheets
  • 1 tsp oil
  • 50g streaky bacon
  • 100g onion, chopped
  • 50g carrots, chopped
  • 50g celery, chopped
  • 200g beef mince
  • 50g tomato purée
  • 1 garlic clove, crushed
  • 2 tbsp marjoram
  • 100g mushrooms, sliced
  • 250g bechamel sauce
  • 25g cheddar, grated
  • 1 pinch cornflour, dissolved in a tsp of water
  • 1 cube butter, for greasing

Serves 4

Total time required Total time:

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  • Cooking time:
 

Recipe shopping list

15 products

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Recipe kindly provided by Great British Chefs

Great British Chefs

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