Beef and Bacon Lasagne
By Great British ChefsTransform a beef lasagne with strips of streaky bacon. Serve with a fresh green salad and a glass of wine.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
15 total- 1 tsp of oil
- 250 g of bechamel sauce
- 200 g of lasagne sheets
- 50 g of celery, chopped
- 1 garlic clove, crushed
- 1 pinch of cornflour, dissolved in a tsp of water
- 1 cube of butter, for greasing
- 2 tbsp of marjoram
- 50 g of tomato purée
- 50 g of streaky bacon
- 100 g of onion, chopped
- 50 g of carrots, chopped
- 200 g of beef mince
- 100 g of mushrooms, sliced
- 25 g of cheddar, grated
Method
10 stepsStep 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.