No-Bake Bacon Lasagne With Basil

Cooking time:

Serves:4 people

Rating: 2 votes, average: 1.50 out of 52 votes, average: 1.50 out of 52 votes, average: 1.50 out of 52 votes, average: 1.50 out of 52 votes, average: 1.50 out of 5


Ingredients

  • 240g (8 1/2oz) Dry cured oak smoked bacon rashers, trimmed and cut into large pieces
  • 15ml (1tbsp) Olive oil
  • 2 Large mushrooms, sliced
  • 1 Clove of garlic, crushed
  • 400g (14oz) Can chopped tomatoes
  • 15ml Tomato ketchup
  • 15ml Fresh flat leaf parsley, roughly chopped
  • Black pepper
  • 8 Fresh lasagne sheets, cut in half–or if dried lightly soaked in boiling water
  • Parmesan cheese, grated
  • Fresh basil leaves

Method

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 sauce and simmer for about 15 minutes.

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.

Assemble and Serve:
Cut each lasagne sheet in half. Onto each plate start with a square of lasagne, top with a spoonful of sauce and repeat – making up to 3-4 layers of lasagne.

Finish with the top being with a piece of lasagne, sprinkle generously with grated parmesan and scatter with fresh basil leaves.

Serving Suggestion

Serve with mixed leaf salad.

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