Bacon Wrapped Lasagna

What you need

Ingredients

  • 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

Directions

  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.
Creamy Parmesan Mushroom Chicken Lasagna

Creamy Parmesan Mushroom Chicken Lasagna

Philly Cheesesteak Grilled Cheese Sliders

Philly Cheesesteak Grilled Cheese Sliders