Cheese & ba­con lasagne

Easy Cook - - CONTENTS -

Serves 6 Prep 35 mins Cook 40 mins £1.68 a por­tion 425 kcals, 22g fat, 9g sat. fat, 14g su­gar 3 large onions, halved and thinly sliced 3 tbsp olive oil 1 tsp dried oregano 300g pack lean smoked back ba­con,

chopped 2 x 400g cans chopped toma­toes 20 basil leaves, roughly torn, plus

ex­tra to serve 250g pack fresh egg lasagne

FOR THE WHITE SAUCE 600ml milk 50g each but­ter and plain flour gen­er­ous grat­ing fresh nut­meg 50g grated parme­san

1 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 bub­ble, un­cov­ered, for 5 mins. Re­move from the heat and stir in the basil.

2 Mean­while, make the white sauce. Pour the milk into a pan and tip in the but­ter and flour. Whisk con­tin­u­ously over a mod­er­ate heat to in­cor­po­rate the flour, then sim­mer, stir­ring un­til thick­ened. Sea­son with salt, pep­per and nut­meg.

3 Spoon a third of the tomato sauce onto the base of a freezer-proof 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 white sauce and scat­ter with the cheese and an ex­tra grat­ing of nut­meg. If eat­ing straight away, bake at 190C/170C fan/gas 5 for 40 mins un­til golden and bub­bling. Scat­ter with basil and serve with a salad and gar­lic bread.

easy­cook spe­cial

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