Bacon lasagne recipes
Our top 3 of 4 Bacon lasagne recipes
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Spinach and Bacon Lasagne
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Stilton, Watercress and Bacon Lasagne
-
Bacon and Bean Lasagne
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Ingredients
- SMOKY BACON SAUCE
- 8 rashers smoked bacon
- 3 cloves garlic- peeled and finely chopped
- 2 tins chopped tomatoes
- 1 packet fresh spinach
- 1 tblsp olive oil
- 1 tsp sugar
- CHEESE SAUCE
- ½ block of butter
- 150g plain flour
- 1 pint semi skimmed milk
- ½ block mature cheddar
- 1 packet dried lasagne
Method
- Grill bacon until cooked and crispy, then chop into pieces.
- In a shallow frying pan gently fry garlic in olive oil until soft.
- Add tomatoes and cook for five minutes.
- Add spinach and stir through until wilted.
- Add bacon and sugar and mix through sauce.
- To make the cheese sauce:
- Melt the butter in a saucepan. Stir in the flour until it forms a paste. Gradually add milk, stirring to keep it smooth.
- Add grated cheese and bring to the boil, immediately reduce heat.
- Layer the lasagne, bacon sauce and cheese sauce in a Pyrex lasagne dish and bake at 180C for 30 mins.
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Add commentIngredients
- blue stilton chesse
- 1 x pack of smoked bacon
- 1 x punnet of water cress
- 3 oz parmesan cheese. grated
- 1 oz butter
- 1 oz plain flour
- 500 mls milk
- 8 x lasagne sheets
- salt and pepper to season
Method
- Start by melting the butter in a pan, add the flour and cook for 1 minute on a low heat. Gradually add milk and whisk to a smooth consistency. Season and keep stirring.
- Divide sauce into 2 pans. To 1 pan add the Stilton and stir in until melted. Steam or cook washed water cress in another pan with small amount of water.
- Once the water cress is cooked, drain and chop finely. Add to Stilton sauce. Stir until well mixed.
- Cook the 8 slices of bacon in a frying pan until cooked.
- If not using fresh lasagne sheets then I recommend cooking individual sheets for a few minutes in boiling water as they will be still hard if put straight into dish.
- Add some Stilton and watercress sauce to the bottom of a lasagne dish. Layer lasagne sheets and repeat layers. Pour over remaining white sauce from second pan.
- Sprinkle over parmesan cheese and chop up bacon into strips. cook for 20 minutes until top is crispy .
- Serve with a mixed green salad.
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Add commentIngredients
- 6 to 8 sheets lasagne (pre-cooked)
- 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)
- 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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