This recipe attempt came about from a tweet I was sent, it sounds pretty unusual and to be fair doesn’t look the most appealing, however this bacon wrapped lasagne was phenomenal! Like so good! I think using lean beef mince and draining as you bake the lasagne parcel in the loaf tin makes a massive difference and slicing it up into portions, the balance was just superb, not too salty or fatty, just a real comforting and surprisingly delicious comforting dish offering approximately 10 portions!
How to make a bacon wrapped lasagne
First up cook your beef mince in a frying pan with a little oil, stirring constantly until browned, allow to cool to one side. Once cooled stir in with the pasta sauce in a bowl.
In another bowl stir together the ricotta with the parmesan, mozzarella, salt and pepper, plus the eggs. Again, leave to one side.
Take a loaf tin, spray it with spray oil and then start to layer the bacon strips all around the inside of the tin, leaving excess to overhang outside of it, work all the way around the tin, overlapping if needed. It’s best to start halfway in the middle of the tin and work all the way around, the video shows how I did this.
Place one lasagne sheet in the bacon lined tin, cut to size as needed. Top with the pasta and meat sauce, then the ricotta mix, finishing with a sprinkle of mozzarella cheese. Repeat this order again, you should be able to do one more layer, then finish with one final lasagne sheet. Bring the bacon up off the sides of the tin to layer and cover the top of the pasta sheet, it should be fully covered.
Bake in an oven pre-heated to 180c/160fan or equivalent for 45 minutes or until the bacon is well cooked through. Halfway through baking, carefully remove from the oven and tip out any juices. Once cooked, leave to cool for 10 minutes in the tin before attempting to remove it.
Slice into wedges, share and enjoy!