Beef and bacon lasagne
Item 1 of 1
Beef lasagne is given a boost of rich flavour with the addition of bacon in this variation by Paul Heathcote. Lasagne is a great comfort dish that will not only provide an excellent meal, but will be wonderful as leftovers for the next day. For more mouth-watering pasta recipes go to our pasta collection.
First published in 2015
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Ingredients
Metric
Imperial
Lasagne
- 200g of beef mince
- 200g of lasagne pasta
- 50g of streaky bacon
- 100g of onion, chopped
- 50g of carrots, chopped
- 50g of celery, chopped
- 50g of tomato purée
- 800g of tinned chopped tomatoes
- 1 pinch of cornflour, dissolved in a tsp of water
- 1 garlic clove, bruised
- 1 handful of fresh marjoram
- 100g of mushrooms, sliced
- 250ml of bechamel sauce
- 25g of cheddar, grated
- water
- butter for greasing
- 1 tbsp of oil
- salt to season
- black pepper to season
SAVE RECIPE
Method
1
Gently heat the oil in a thick-bottomed pan, add the bacon and fry for 2–3 minutes
- 1 tbsp of oil
- 50g of streaky bacon
3
Add the minced beef, increase the heat and stir until lightly brown
- 200g of beef mince
4
Add the garlic, salt, pepper and marjoram and allow to simmer for 15 minutes. Then remove the garlic clove
- 1 garlic clove
- black pepper to season
- 1 handful of fresh marjoram
- salt to season
5
Remove from the heat and mix in the tomato purée, followed by the tinned tomatoes
- 50g of tomato purée
- 800g of tinned chopped tomatoes
6
Return to the heat and add in the cornflour/water mix
- 1 pinch of cornflour
7
Mix in the mushrooms, bring back to the boil and cook for 2 minutes and then remove from the heat
- 100g of mushrooms
8
Place the lasagne sheets in a pan of salted water and gently simmer to cooking timings (as advised on pack). Once cooked, refresh the sheets in cold water and drain on a cloth
- 200g of lasagne pasta
- water
9
Butter an ovenproof dish and cover the bottom with a layer of the meat sauce
- butter for greasing
10
Add a layer of lasagne and cover with the meat sauce
11
Add another layer of lasagne and cover with the remainder of the meat sauce, then cover with the béchamel sauce
- 250ml of bechamel sauce
12
Sprinkle the top with the grated cheddar cheese, cover the dish with a lid and place in an oven set to 190°C /gas mark 5 for approximately 20 minutes
- 25g of cheddar
13
Remove the lid, cook for a further 15 minutes to get a nice golden, crisp topping. Serve hot
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