Smokey n' Sweet Bacon Lasagne Recipe

Smokey n' Sweet Bacon Lasagne

An Original recipe by Not Quite Nigella

• 500grams/1 pound shortcut rindless bacon

• 100grams/3.5ozs. pancetta

• 1-2 tablespoons oil

• Some drops of liquid smoke

• 2 teaspoons oil

• 1 large onion, chopped (I put it in the food processor)

• 2 teaspoons oil

• 1 teaspoon sugar

• 3 garlic cloves, chopped (I put these in the food processor)

• 250grams/1/2 pound uncooked lasagne sheets (no boiling required ones)

• 600ml/19 fl ozs. milk

• 50g/1.7 ozs butter

• 3 tablespoons plain flour

• a pinch of nutmeg

• 3/4 cup tomato passata

• 1/4 cup BBQ sauce

• 100g/3.5ozs prosciutto

• 150g/5ozs smoked mozzarella

• 100grams Wild rocket and a handful of black olives to serve

Buyer's tip: Liquid Smoke can be found at David Jones Food Hall in the American foods section

I made this in a square 24x24cms springform tin, just so that I could lift it out without any trouble although a regular lasagne pan will work.

Step 1 - In a food processor, mince the bacon and pancetta. Heat 1 tablespoon of oil in a large saucepan on medium-high heat and fry the bacon and pancetta mince until the bacon is cooked through and lightly browned. I did this in two lots and it took about 5 minutes to cook each lot. Place in a bowl and add some liquid smoke to the bacon (to taste preference) and set aside. Then using the same pan heat up the 2 teaspoons of oil and cook the onion and garlic on a low heat until the onion has caramelised which will take about 15 minutes-but it's all about being sweet and smokey here you understand ;) Add in the teaspoon of sugar and cook for another 5 minutes.

Step 2 - In another medium sized saucepan pan make the bechamel sauce by melting the butter on medium heat. Add the flour and with a flat bottomed wooden spoon stir constantly and cook the flour for 1-2 minutes. Switch to a whisk and then add the milk, a little at a time, whisking constantly to get rid of any lumps. Keep whisking until all of the milk is added and the sauce is thickened and smooth and cook on low. Stir in 100g/3.5 ozs of grated smoked mozzarella into the bechamel sauce.

Step 3 - Preheat the oven to 180C/350F. Oil the lasagne pan lightly and empty passata into a bowl. With a pastry brush, brush some passata onto the bottom of the baking dish and then brush each side of the lasagne sheets with the passata (the watery passata will ensure that the lasagne sheets cook). Then brush the lasagne sheets with a little BBQ sauce.

Step 4 - Line the bottom with one layer of lasagne sheets, not overlapping. Then place some of the bechamel sauce, a layer of bacon, a little of the caramelised onion then a layer of the lasagne sheets. Repeat until the top of the lasagne pan is reached - I get a bit Swedish chef when it comes to lasagnes and just put some cheese on a layer if I feel that it needs it or I forget something in another layer. It usually ends up being quite fine.

Step 5 - Add a final layer or prosciutto on top and then some bechamel sauce and then sprinkle the smoked mozzarella cheese over the top and bake for 30 minutes. Allow to cool for 15 minutes before unmolding.