Beef and bacon lasagne

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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






Gently heat the oil in a thick-bottomed pan, add the bacon and fry for 2–3 minutes
Add the chopped onion, carrot, celery to the pan and cover with a lid, cook for 5 minutes
Add the minced beef, increase the heat and stir until lightly brown
Add the garlic, salt, pepper and marjoram and allow to simmer for 15 minutes. Then remove the garlic clove
Remove from the heat and mix in the tomato purée, followed by the tinned tomatoes
Return to the heat and add in the cornflour/water mix
  • 1 pinch of cornflour
Mix in the mushrooms, bring back to the boil and cook for 2 minutes and then remove from the heat
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
Butter an ovenproof dish and cover the bottom with a layer of the meat sauce
Add a layer of lasagne and cover with the meat sauce
Add another layer of lasagne and cover with the remainder of the meat sauce, then cover with the béchamel sauce
  • 250ml of bechamel sauce
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
Remove the lid, cook for a further 15 minutes to get a nice golden, crisp topping. Serve hot
First published in 2015

Paul Heathcote’s love affair with cooking began at home in his early teens. He went on to win two Michelin stars and own multiple restaurants in the North West.

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