Bacon and Mushroom Lasagna


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This recipe is an exciting variation on the traditional dish.

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  • 1/2 lb. lean bacon, thinly sliced
  • 1 onion, chopped
  • 2 Tbs. olive oil
  • 1/4 C. flour
  • 1 Tbs. tomato paste
  • salt
  • pepper
  • 2 1/2 C. beef stock
  • 1 C. chopped mushrooms
  • 6 oz. lasagna noodles
  • 1 1/4 C. white sauce
  • 1 C. grated cheese

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Reserve 3 slices of bacon and chop the rest. Fry the chopped bacon with the onion int eh oil until soft. Stir in the flour and cook for 1 minute. Stir in the tomato paste, season and add the stock. Stir in the mushrooms, bring to a boil, cover and simmer for 10 minutes. Boil the lasagna in salted water for 5 minutes or until tender and rinse thoroughly in running cold water. Drain and dry. Preheat oven to 375 degrees. Arrange the bacon mixture and the lasagna in layers in an ovenproof dish, starting with bacon and finishing with lasagna. Cut the three remaining slices of bacon in half and arrange them over the dish. Pour on the white sauce, and sprinkle with the grated cheese. Bake in the oven for 30 minutes. Serve piping hot.

Serve with: Ham Soup

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