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Smoked Bacon and Tomato Lasagne

Smoked Bacon and Tomato Lasagne
One very yummy frugal lasagne recipe which is perfect for the weekend! There's no beef mince in this, just a smoked bacon and tomato sauce, which cuts the costs down considerably. It also means preparation is a little quicker as there's no need to simmer the tomato sauce for as long as you would a ragu.

Have a good weekend whatever you're up to. I'm planning on lots of gardening so fingers crossed the weather holds. I'll be back on Sunday with my weekly meal plan.
Smoked Bacon and Tomato Lasagne


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Smoked Bacon and Tomato Lasagne
A frugal lasagne recipe using a tomato and bacon sauce in place of the usual beef ragu
  • For the tomato and bacon sauce:
  • 1 TBSP Olive Oil
  • 2 Onions, chopped
  • 2 Garlic Cloves, chopped
  • 1 TSP Dried Oregano
  • Handful of Basil, chopped
  • 250g Smoked Bacon, chopped
  • 700ml Passata
  • 1 TBSP Tomato Puree
  • 1 TSP Sugar
  • For the cheese sauce:
  • 50g Butter
  • 50g Plain Flour
  • 600ml Milk
  • 200g Extra Strong Cheddar
  • 1 TSP Dijon Mustard
  • Other ingredients:
  • 12 Dried Lasagne Sheets
  • 50g Parmesan, grated
  • Cherry Tomatoes to garnish
Step 1: To make the tomato sauce, heat the oil in a large pan and gently fry the onion and garlic for 10 minutes. Turn the heat up and add the bacon. Continue to fry until the bacon is cooked then add the oregano, basil, passata, tomato puree and sugar. Simmer on low whilst you prepare the cheese sauce. At this point PREHEAT THE OVEN to 190c/170cFanStep 2: To make the cheese sauce melt the butter in heavy bottomed saucepan and whisk in the flour. Cook for a few minutes then gradually whisk in the milk and stir until thickened.Step 3: Take the white sauce off the heat and add in the cheddar and mustard.Step 4: To assemble the lasagne spoon a third of the tomato sauce in the bottom of a lasagne dish about 30 x 30cm. Drizzle over a a quarter of the white sauce and place lasagne sheets over. Repeat this 2 more times and when you have put the final layer of lasagne sheets on, pour over the last quarter of the cheese sauce. Sprinkle over the parmesan and bake in the preheated oven for 40 minutes. Cover with foil if the top is browning too much.

Prep time: Cook time: Total time:
Yield 6
Beth Sachs
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