Beef lasagna is given a boost of rich flavour with the addition of bacon in this variation by Paul Heathcote. This classic lasagna recipe is open for further renditions, so feel free to get creative. Paul's lasagna is a great comfort dish that will not only provide an excellent meal, but will be wonderful as leftovers for the next day
Method
1.
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
2.
Gently heat the oil in a thick-bottomed pan, add the bacon and fry for 2-3 minutes
3.
Add the chopped onion, carrot, celery to the pan and cover with a lid, cook for 5 minutes
4.
Add the minced beef, increase the heat and stir until lightly brown
5.
Remove from the heat and mix in the tomato purée
6.
Return to the heat and add in the cornflour/water mix
7.
Add the garlic, salt, pepper and marjoram and allow to simmer for 15 minutes. Then remove
the garlic
8.
Mix in the mushrooms, bring back to the boil and cook for 2 minutes and then remove from the heat
9.
Butter an ovenproof dish and cover the bottom with a layer of the meat sauce
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
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
13.
Remove the lid, cook for a further 15 minutes and serve
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