In: Meals

  Cooking temperature: 180°C



  • 600 g Lasagne Sheets
  • 500 g Beef Mince
  • 250 g Pork Mince
  • 10 Rashers Streaky Bacon
  • 2 cloves Garlic
  • 2 Onions
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 slice Bread
  • 2 tins Chopped Tomatoes
  • 1 tablespoon Tomato Puree
  • 1 teaspoon Mixed Herbs
  • 2 pints Milk
  • 100 g Butter
  • 70 g Plain Flour
  • 1 teaspoon Grated Nutmeg
  • 130 ml Double Cream
  • 250 g Mozerella Cheese
  • 100 g Parmesan


  1. Make the bread into breadcrumbs and toast them so they are nice and dry. Leave aside to use later.
  2. Chop the onion and bacon.
  3. Fry the crushed garlic and onion in the extra virgin olive oil until soft.
  4. Add the minced beef, minced pork and bacon and cook until the meat is browned.
  5. Add the tins of tomatoes and tomato puree. Then add the herbs and season. Put a lid over and simmer on a low heat for about half an hour.
  6. Start the béchamel sauce by putting the milk, butter, flour, nutmeg and some seasoning into a seperate pan. Put the pan over a medium heat and whisk continuously. Slowly bring it up to simmering point when it will thicken a little.
  7. Turn the heat right down and simmer for another 5 mins taking care that it doesn't burn.
  8. Stir in the cream and taste to check seasoning.
  9. When you are ready to use the tomato sauce, stir in the breadcrumbs to thicken it.
  10. Slice the mozerella.
  11. Now you are ready to build the lasagne. Layer in this order: tomato sauce, béchamel sauce, mozeralla slices, pasta sheet, repeating as necessary. Finish with a layer of béchamel on top of the lasagne - make sure it is completely covered so it doesn't burn.
  12. Sprinkle the parmesan over the top.
  13. Cook for 45-50 mins. It will be golden on the top and bubbling round the edges when it is done.