• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 garlic cloves, crushed

  3. 800g can chopped tomatoes

  4. 500g jar tomato pasta sauce

  5. 250g packet large instant lasagne sheets

  6. 300g mushrooms, thinly sliced

  7. 6 bacon rashers, trimmed, chopped

  8. 500g packet grated mozzarella cheese

  9. Rocket leaves, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate, 180C. Lightly grease a 19 x 25cm ovenproof dish.

  2. Heat oil in a large saucepan on medium. Saut garlic for 1-2 minutes until tender. Add tomatoes and pasta sauce. Simmer for 10 minutes until thickened slightly. Season to taste.

  3. Spoon ½ cup of sauce into prepared dish. Dip 1/3 of lasagne sheets into a shallow dish of warm water to soften, then cover the sauce. Spoon 1/3 of the sauce over and layer with 1/3 of the mushrooms, 1/3 of the bacon and 1/3 of the cheese.

  4. Cover cheese with another 1/3 of the lasagne sheets dipped in water. Repeat layers, twice, finishing with cheese.

  5. Cover dish with foil. Bake for 30 minutes. Remove foil and bake for a further 15-20 minutes until golden. Serve with rocket leaves.

  6. Top tip For an Asian twist, add sweet chilli sauce to pasta sauce.

  7. More recipes Cheesy chicken pies Chilli chicken Baileys frozen mousse


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