Bacon and Bean Lasagne
By Matthew NewmanAdded 1 recipes
Related categories
Main Course, English, Bacon and Bean Lasagne , Nut Free, Family Food, Winter,
Ingredients
- 6 to 8 sheets lasagne (the stuff that doesn't need pre-cooking)
- some salt and pepper
- 3 tablespoons cooking oil
- 1 onion - peeled and sliced thinly
- 3 carrots - peeled and chopped
- 2 sticks of celery
- 1 crushed clove of garlic
- 175g rindless bacon - chopped
- 225g can of baked beans
- 225g can of peeled tomatoes
- 425g can of red kidney beans
- 1 level tablespoon tomato puree
- ½ teaspoon Worcestershire sauce
- 1 teaspoon dried oregano and/or marjoram
- 40g butter or margarine
- 40g flour
- 450ml milk
- ½ teaspoon mustard (from a jar - not powder)
- some more salt and pepper
- 2 eggs - hard-boiled and sliced
- 50g mature chedder cheese - grated
Method
- 1. Fry the onion, carrots, celery and garlic until they're soft - probably for about 5 minutes.
2. Add the bacon and cook for another 3 to 5 minutes.
3. Pour off any excess fat from the pan
4. Add the baked beans, tomatoes, red beans and tomato puree.
5. Bring to the boil and simmer for about 5 minutes.
6. Season well with the salt, pepper, herbs and Worcestershire sauce.
7. Use the fat, flour and milk to make a white sauce and stir the mustard and other seasonings you might fancy into this.
8. Fill a greased oven-proof dish with layers of the bacon mixture, the sauce and the lasagne. (Save a little bit of the sauce for sticking on the top at the end.)
9. Cover the top with the sliced egg and the remaining white sauce and a generous sprinkling of cheese.
10. Cook in a fairly hot (200 degrees C / Gas Mark 6) for 30 to 40 minutes - until it's all bubbling and the top has browned nicely.
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This is really tasty unpretentious stodge. It goes well with salad, or anything else you'd "traditionally" see lasagne served with. It makes you feel full - if you have enough!