I don’t know about you, but my kids absolutely love lasagne. Don’t get me wrong; I do too. However, I find it a nightmare to make as it is almost as if you are making two dishes. But recently, I have been making this creamy bacon and mushroom lasagne as it is an awful lot easier and quicker to make. My children actually prefer it to the traditional version.
Easy Bacon and Mushroom Lasagne
This recipe for bacon and mushroom lasagne is a better alternative than the traditional one. Check out the very easy recipe here.
- 250 grams bacon
- 200 grams ground beef (minced beef)
- 2 medium green onions (scallions or green shallots)
- 250 grams mushrooms - chestnut
- 50 grams butter
- 50 grams all purpose flour (plain flour Australia and UK)
- 500 ml milk
- 50 grams Parmesan cheese
- 50 grams cheddar cheese - Emmental
- 6 sheets lasagna sheets - pre-cooked
- Preheat the oven to 200 degrees Celsius.
- Finely chop the shallots, cut the bacon into strips, and fry in olive oil until softened. Add the beef and cook until browned.
- Add the mushrooms and cook until soft.
- Place half of these ingredients into a lasagne dish and place 3 of the lasagne sheets on top and set aside.
- Grate the cheeses and mix together, adding a small sprinkling on top of the onions, mushrooms and bacon.
- Melt the butter in a saucepan, add the flour and stir in the milk whisking the whole time until the sauce thickens
- Poor half the sauce on top, then begin again with the onions, mushrooms and bacon, mixed cheeses, and final lasagne sheets.
- Place the remaining sauce on top of the lasagne sheets, and sprinkle the top with the remaining cheeses.
- Cook the lasagne for 30 to 35 minutes or until golden brown and bubbling.
Calories: 733kcalCarbohydrates: 35gProtein: 19gFat: 57gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 0.5gCholesterol: 95mgSodium: 353mgPotassium: 515mgFiber: 2gSugar: 7gVitamin A: 446IUVitamin C: 2mgCalcium: 225mgIron: 2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!