Cheese and bacon lasagna
Submitted by Melissa Whittaker
This was so delicious and filling. Thanks Melissa for sharing!
1 large onion, chopped
3 large fresh mushrooms
3 Tbsp Bertolli Extra Virgin olive oil
1 Tsp Litehouse oregano (I used 1Tbsp)
1 Tbsp Litehouse garlic (I added this)
1 pkg of bacon, chopped
1 lbs of ground beef, cooked
2 cans of pasta sauce
20 basil leaves (I only used 4)
1 Box of lasagna noodles
2 cups of mozerella cheese (I used shredded)
3 cups of milk
3 Tbsp of butter (I used Becel margarine)
3 Tbsp of flour
1/2 cup of grated parmesan
Pinch of salt
Pinch of pepper
Fry the onions in the oil for about 15 mins until golden. Add the oregano, mushrooms and cooked bacon pieces and fry for 5 mins more, stirring frequently. Add in cooked ground beef, garlic then pasta sauce. Season if you want and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.
Meanwhile, make the white sauce. Pour the milk into a pan and add in the margarine and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened, if you find it isn’t thickening add a little more flour. Season with salt, pepper. I added 1/2 cup of cheese.
Spoon a third of the tomato sauce on the base of a lasagna dish. Top with a third of the lasagna sheets. Then top with a third of the lasagna, repeat. Pour over the white sauce and scatter with basil and serve with a salad and garlic bread.
To freeze, cool completely, then wrap in cling film, then foil. Will store for 3 months. To serve, thaw for 6 hours in a cool place. Unwrap and bake at 375*F for 50-60 mins until thoroughly heated through