Bacon and Mushroom Lasagne
|Streaky bacon||6 Ounce, thinly sliced (175 Grams)|
|Onion||1 , chopped|
|Oil||2 Tablespoon (30 Milliliter)|
|Flour||1 Ounce (25 Grams, 0.25 Cup)|
|Tomato concentrate||1⁄2 Ounce (Paste, 15 Grams, 1 Tablespoon)|
|Meat stock||1 Pint (600 Milliliter, 2.5 Cup)|
|Chopped mushrooms||1⁄4 Pound (100 Grams, 1 Cup)|
|Lasagna||6 Ounce (175 Grams)|
|White sauce||1⁄2 Pint (300 Milliliter, 1.25 Cups)|
|Grated cheese||1⁄4 Pound (100 Grams, 1 Cup)|
1 Reserve 3 slices of bacon and chop the rest.
Fry the chopped bacon with the onion in the oil until soft.
Stir in the flour and cook for 1 minute.
Stir in the tomato concentrate (paste), sea- son, and add the stock.
Stir in the mushrooms, bring to the boil, cover and simmer for 10 minutes.
2 Boil the lasagne in salted water for 5 minutes or until tender and rinse thoroughly in running cold water.
Drain and dry.
3 Preheat oven to 190Â°C, 375Â°F, gas 5.
Arrange the bacon mixture and the lasagne in layers in an ovenproof dish, starting with bacon and finishing with lasagne.
Cut the three remaining slices of bacon in half and arrange them over the dish.
Pour over the white sauce, and sprinkle with the grated cheese.
Bake in the oven for 30 minutes.
Serve piping hot with grilled (broiled) tomatoes.