Reader recipe: Smoky bacon lasagne
Serves: 4-6
Prep time: 45 minsTotal time: 
Recipe by Melanie Booth. Photograph by Stuart West
Reader recipe: Smoky bacon lasagne
Melanie Booth from Wiltshire entered our competition and we loved her flavourful lasagne using a pack of bacon. Why not try adding some mushrooms, too?
Serves: 4-6
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
721Kcal
Fat
44gr
Saturates
21gr
Carbs
44gr
Sugars
17gr
Fibre
4gr
Protein
36gr
Salt
3.3gr
Ingredients
- 1 x 250g pack fresh lasagne sheets
For the bacon and tomato sauce
- 1 tbsp olive oil
- 1 large red onion, sliced
- 300g smoked streaky bacon, chopped
- 2 x 400g tins chopped tomatoes
- 1 tsp sugar, any type
- 20g fresh basil, leaves chopped, plus extra to garnish
For the cheese sauce
- 50g butter
- 50g plain flour
- 500ml milk
- 70g finely grated Parmesan or Italian-style hard cheese, plus 50g for topping
Step by step
Get ahead
Assemble the lasagne up to a day ahead, cover and chill. Bake for an extra 10 minutes from chilled, or until piping hot.
- Preheat the oven to 200°C, fan 180°C, gas 6. For the bacon and tomato sauce, heat the oil in a non-stick frying pan and fry the onion and bacon for 12-15 minutes over a medium-high heat, stirring often, until the bacon is golden brown. Add the tinned tomatoes and sugar and bubble for a further 5 minutes, stirring often. Stir through the basil, season to taste and set aside.
- For the cheese sauce, melt the butter in a saucepan, then add the flour and cook out for a couple of minutes, stirring. Gradually add the milk and simmer until the mixture has thickened to a smooth sauce. Stir in 70g Parmesan, season to taste then remove from the heat and set aside.
- To assemble the lasagne, take a large ovenproof dish (about 20cm x 30cm) and spoon in a third of the tomato and bacon sauce, spreading to cover the base in a thin layer. Add a third of the lasagne sheets, then a third of the cheese sauce. Repeat twice, making sure the last layer is the cheese sauce. Top with 50g grated Parmesan and bake for 30-35 minutes until golden brown and bubbling.
- Remove the lasagne from the oven and allow to rest for about 5 minutes. Scatter with extra basil and serve with a side salad, if you like.
