A delightfully easy gourmet take on an Italian classic.

  • Serves: 2 people
  • Prep time: 10 minutes
  • Cooking time: 15 minutes
    • Italian
    • Dairy Free

    No-Bake Bacon Lasagne

    Recipe Information

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    240g 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 (approx) Can chopped tomatoes

    15ml (1tbsp) Tomato ketchup

    15ml (1tbsp) Fresh flat leaf parsley, roughly chopped

    Black pepper 8 lasagne sheets, cut in half – or if dried, lightly soaked in boiling water

    Parmesan cheese, grated

    Fresh basil leaves


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

    Serve with mixed leaf salad.

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