Bacon Wrapped Lasagna

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  • 2 packs streaky bacon, smoothed out with the flat of a knife.
  • Beef Ragu - 400g beef mince, 1 onion, minced garlic, 3 tbsp tomato puree, red wine and seasoning. Fry the mince and onion until browned then add the tomato puree and red wine. Simmer gently for an hour.
  • 4 fresh pasta sheets, trimmed to the size of the loaf tin
  • Bechamel - 50g butter, 50g plain flour, 1 litre milk.
  • 1 cup parmesan
  • 1 cup mozzarella


  1. Preheat oven to 180°C/360°F.
  2. Line a greased loaf tin with streak bacon, making sure they overlap.
  3. Begin layering the lasagna - first place the pasta sheets, then the ragu, then a layer of béchamel followed by the cheeses. Repeat to the top of the tin and fold the bacon edges over.
  4. Bake for 45 minutes until the bacon is crisp.