Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
No-Bake Bacon Lasagne With Basil
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This might not be your traditional lasagne, but if you’re pushed for time, it’ll be ready in a jiffy.
Cook time: 25 mins
Serves: 4
Cooking Skill: Easy
Ingredients
1x 240g pack of
dry cured oak smoked bacon rashers, trimmed and cut into large pieces
1 tablespoon
1tbsp
olive oil
2
large mushrooms, sliced
1
garlic clove, peeled and crushed
1x 400g
can chopped tomatoes
1 tablespoon
tomato ketchup
1 tablespoon
freshly chopped parsley
Black
pepper
8
fresh lasagne sheets
Parmesan
cheese, grated
Fresh
basil leaves
Method
Step 1
In a large non-stick saucepan heat the oil and fry the bacon, mushrooms and garlic for about 4 minutes. Add the chopped tomatoes and ketchup and Simmer for about 15 minutes.
Step 2
Plunge the lasagne sheets into boiling water for about 2-3 minutes (follow pack instructions). Remove from the water, rinse well and allow to drain.
Step 3
To assemble, and Serve:
Cut each lasagne sheet in half and arrange a square of lasagne on a plate. Top with a spoonful of sauce and repeat – making up to 3-4 layers of lasagne.
Step 4
Finish with a piece of lasagne, on top sprinkle generously with grated Parmesan and scatter with fresh basil leaves. Serve with a mixed leaf salad.
Method
Step 1
In a large non-stick saucepan heat the oil and fry the bacon, mushrooms and garlic for about 4 minutes. Add the chopped tomatoes and ketchup and Simmer for about 15 minutes.
Step 2
Plunge the lasagne sheets into boiling water for about 2-3 minutes (follow pack instructions). Remove from the water, rinse well and allow to drain.
Step 3
To assemble, and Serve:
Cut each lasagne sheet in half and arrange a square of lasagne on a plate. Top with a spoonful of sauce and repeat – making up to 3-4 layers of lasagne.
Step 4
Finish with a piece of lasagne, on top sprinkle generously with grated Parmesan and scatter with fresh basil leaves. Serve with a mixed leaf salad.
No-Bake Bacon Lasagne with Basil
Ingredients
- 1x 240g pack of dry cured oak smoked bacon rashers, trimmed and cut into large pieces
- 1 tablespoon 1tbsp olive oil
- 2 large mushrooms, sliced
- 1 garlic clove, peeled and crushed
- 1x 400g can chopped tomatoes
- 1 tablespoon tomato ketchup
- 1 tablespoon freshly chopped parsley
- Black pepper
- 8 fresh lasagne sheets
- Parmesan cheese, grated
- Fresh basil leaves
Method
Step 1
In a large non-stick saucepan heat the oil and fry the bacon, mushrooms and garlic for about 4 minutes. Add the chopped tomatoes and ketchup and Simmer for about 15 minutes.
Step 2
Plunge the lasagne sheets into boiling water for about 2-3 minutes (follow pack instructions). Remove from the water, rinse well and allow to drain.
Step 3
To assemble, and Serve:
Cut each lasagne sheet in half and arrange a square of lasagne on a plate. Top with a spoonful of sauce and repeat – making up to 3-4 layers of lasagne.
Step 4
Finish with a piece of lasagne, on top sprinkle generously with grated Parmesan and scatter with fresh basil leaves. Serve with a mixed leaf salad.
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