I often make classic bolognese lasagne but I decided to mix things up a bit today, using the Madhouse carbonara sauce, which is a mixture of bacon, mushrooms, onions and leeks in a cream and cheese sauce. It worked really well and the kids said they preferred it to spaghetti carbonara because it is easier to eat !
Creamy Leek & Bacon Lasagne
400g bacon lardons
30cl liquid crème fraîche
150g grated cheese
lasagne sheets (dried or fresh)
In a large frying pan, fry the bacon lardons for 5 minutes, drain off the excess fat and return to the heat. Add the onions, leeks and mushrooms and fry for a further 8 minutes until it's all soft and cooked. Drain off the excess fat again.
Pour in the cream and a handful of grated cheese. Heat, stirring continually, until the cheese melts and the sauce thickens. Turn off the heat.
Layer the lasagne sheets and the sauce in an ovenproof dish, finishing with a layer of sauce.
Top with grated cheese and bake in a preheated oven at 180° for 30 minutes until the lasagne sheets are cooked through. Serve with salad.
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