Now I'm on Maternity Leave, we are making a concerted effort to cut our weekly food bill - it was topping £100, which is far too much (I think nappies play a big part in that though!). This lasagne is just the ticket for helping to cut costs. A simple tomato, basil and bacon sauce takes the place of the traditional ragu with no compromise on flavour. This could easily be adapted for vegetarians too, just omit the bacon and instead use some sliced mushrooms and chopped fresh spinach.
CHEESE, BACON AND ONION LASAGNE
| Serves: 6 | Prep Time: 20 Minutes | Cook Time: 40 Minutes | Total Time: 1 Hour |
- 2 Onions, thinly sliced
- Olive Oil
- Dried Oregano
- 250g Smoked Back Bacon, chopped
- 2x400g tins of chopped tomatoes in juice
- Handful of basil leaves
- 250g Fresh Egg Lasagne
- For the cheese sauce:
- 50g Butter
- 50g Plain Flour
- 600ml (1 pint milk)
- Pinch of Nutmeg
- 50g Grated Cheddar
- 50g Grated Parmesan
- Step 1: Preheat oven to 190c/170c fan/Gas 5.
- Step 2: Fry the onions in the oil for about 15 mins until golden. Add the oregano and bacon and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and cook uncovered for 5 mins. Remove from the heat and stir in the basil.
- Step 3: Make the cheese sauce. Melt the butter in a large saucepan, tip in the flour and stir for two minutes. Whisk the milk in gradually, bring to a simmer and cook until thickened. Take off the heat and add salt, pepper, nutmeg and cheddar cheese. Set to one side.
- Step 4: Spoon a third of the tomato sauce on the base of a lasagne dish. Top with a third of the lasagne sheets. Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne. Pour over the cheese sauce and scatter with the parmesan.
- Step 5: At this stage you can chill the lasagne for 24 hours in the fridge or freeze it. If cooking straight away place in the oven for 40 minutes.