Beef Lasagne with Bacon


Description

Beef lasagne is given a boost of rich flavour with the addition of bacon.

Ingredients

200g beef mince
200g lasagne pasta
50g streaky bacon
100g onion, chopped
50g carrots, chopped
50g celery, chopped
50g tomato purée
800g tinned chopped tomatoes
1 pinch cornflour, dissolved in a tsp of water
1 garlic clove, bruised
1 handful fresh marjoram
100g of mushrooms, sliced
250ml of béchamel/lasagna sauce
25g cheddar, grated
Water
Butter for greasing
1 tbsp oil
Salt to season
Black pepper to season

Directions

Gently heat the oil in a thick bottomed pan, add the bacon and fry for 2–3 min.

Add the chopped onion, carrot, celery to the pan and cover with a lid, cook for 5 min.

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 min. 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.

Mix in the mushrooms, bring back to the boil and cook for 2 min 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

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 min to get a nice golden, crisp topping and serve hot.

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