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Paul Heathcote's Beef and Bacon Lasagne

Beef and Bacon Lasagne

Brought to you by: Great British Chefs
    4 serving
1.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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

Method

Step 1

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

Step 2

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

Step 3

Add the onion, carrot and celery.

Step 4

Add mince, increase heat and stir until lightly brown.

Step 5

Remove from heat, mix in tomato purée.

Step 6

Return to heat, add the cornflour/water mix.

Step 7

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

Step 8

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

Step 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.

Step 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.

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