Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
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.
Prep time: 10 mins
Cook time: 25 mins
Serves: 4
Cooking Skill: Easy
Ingredients
1 x 240g pack of
dry cured oak smoked bacon rashers, trimmed and cut into large pieces
1 tablespoon
olive oil
2
large mushrooms, sliced
1
garlic clove, peeled and crushed
1 x 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
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
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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