Beef and bacon lasagne

servings 4
1 hour 30 minutes

Ingredients

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

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
2
Add the chopped onion, carrot, celery to the pan and cover with a lid, cook for 5 minutes
  • 100g of onion
  • 50g of carrots
  • 50g of celery
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