Bacon and Bean Lasagne Recipe at MyDish

Bacon and Bean Lasagne

3 stars based on 1 reviews Rate this Recipe

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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    Ingredients

    • 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

    By Views 3726  Added Sat Sep 6 2008


    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!