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Beef and bacon lasagne

PT1H30M

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Ingredients

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Lasagne

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Method

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1
Gently heat the oil in a thick-bottomed pan, add the bacon and fry for 2–3 minutes
2
Add the chopped onion, carrot, celery to the pan and cover with a lid, cook for 5 minutes
3
Add the minced beef, increase the heat and stir until lightly brown
4
Add the garlic, salt, pepper and marjoram and allow to simmer for 15 minutes. Then remove the garlic clove
5
Remove from the heat and mix in the tomato purée, followed by the tinned 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
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
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
13
Remove the lid, cook for a further 15 minutes to get a nice golden, crisp topping. Serve hot
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Beef and bacon lasagne

 
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