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Cheesy Egg and Bacon Lasagna

This easy, delicious and healthy Bacon and Egg Lasagna isn’t just a dinner dish – it would be a satisfying morning meal or great for a brunch.

Cheesy Egg and Bacon Lasagna
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Ingredients
  • 300 g rindless bacon, cut into 1½ cm strips
  • 1 leek, white part only, thinly sliced
  • 3 cloves garlic, crushed
  • 1 tablespoon chopped fresh herbs (such as thyme, oregano, parsley), plus extra to garnish
  • 375 g fresh lasagne sheets
  • 9 large eggs
  • 200 g bocconcini, sliced
  • 75 g grated Parmesan
For the béchamel sauce
  • 1 small onion
  • 6 whole cloves
  • 3 cups full-cream milk (whole)
  • 1 bay leaf
  • 50 g unsalted butter
  • 50 g plain flour
  • 75 g grated Parmesan
  • salt and pepper, to taste
Instructions
  1. Preheat the oven to 170°C. Lightly grease a 2 litre baking dish.
To make the béchamel sauce
  1. Stud the onion with the cloves, then place in a saucepan with the milk and the bay leaf. Bring the milk just to the boil over medium heat then set aside to infuse for 10 minutes. Strain into a jug, discarding the onion and bay leaf.
  2. Melt the butter in a clean saucepan over a medium-low heat. Stir in the flour and cook, stirring, for 2–3 minutes until the mixture bubbles and dries out slightly.
  3. Add the milk gradually, whisking until the sauce comes to the boil and is thick and smooth. Remove from the heat.
  4. Season well with salt and pepper, stir in the Parmesan and mix until combined. Cover the surface with some plastic wrap or baking paper to prevent a skin from forming and set aside until needed.
Meanwhile
  1. Put the bacon in a large, cold, heavy-based frying pan and cook, stirring, over medium-high heat for 6–8 minutes until crisp. Remove with a slotted spoon and drain on paper towel. Add the leek and garlic to the pan, reduce the heat and cook, stirring, for 4–5 minutes until tender. Remove from the heat, return the bacon to the pan, stir in the herbs and set aside.
Build your lasagna
  1. Spread a spoonful of the cheesy béchamel sauce over the base of the prepared baking dish. Top with one layer of the lasagne sheets, then ¼ of the remaining sauce. Make three indents in the cheese sauce and crack in three of the eggs. Sprinkle with ⅓ each of the bacon mixture and bocconcini, then repeat twice. Finish with a layer of lasagne sheets and the remaining cheese sauce and the Parmesan. Bake for 35–40 minutes until the pasta is tender and the top is golden brown.
  2. Allow to rest for 10 minutes before serving. Garnish with fresh herbs.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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