Easy Prep: 35 minutes Cook: 40 minutes Serves: 6

Nutritional Information:

Kcal: 425 Fat: 22g Saturates: 9g Carbs: 37g Sugars: 14g Fibre: 4g Protein: 23g Salt: 3.03g

Ingredients:

300g back bacon (chopped)

3 large onions halved and thinly sliced.

3 tablespoons olive oil

1 teaspoon oregano

2 x 400g tins of chopped tomatoes

20 basil leaves (teaspoon of jar basil is fine)

250g pack of fresh egg lasagna (follow pack for cooking instructions)

Method

STEP 1

Fry the onions in the oil for about 15 mins until golden brown. Add the oregano and bacon stir frequently for about 5 more minutes.

Add the tomatoes and season, then leave uncovered and let it bubble for 5 minutes.

Remove from the heat and add the basil.

STEP 2

While the onions are frying, pour the milk into a pan, and add the butter and flour. Keeping at a moderate heat whisk continuously, then simmer stirring until thickened, season with salt pepper and nutmeg.

STEP 3

Spoon a 3^rd of the tomato sauce on the base of a lasagne dish, top with a 3^rd of the lasagne sheets, then add another 3^rd of the sauce and another 3^rd of the lasagne.

Add the last of the tomato sauce and finally add the last of the lasagne sheets.

Pour over the white sauce and scatter the top with cheese and a sprinkle of nutmeg.

Suitable For Freezing

To freeze cool completely and then wrap in cling film, then foil. This will store frozen for 3 months.

Bake at 190C/170C fan/gas 5 for 40 mins until golden and bubbling.

To cook from frozen 190C/170C fan/gas 5, for 50-60 minutes until thoroughly heated through.