Potato bacon and cheese lasagne

    (323)
    1 hour 30 min

    Sounds unusual, it is, but the taste and texture from this lasagne is far from ordinary. Lasagne sheets are layered with mashed potatoes, cheese and bacon before being baked.


    312 people made this

    Ingredients
    Serves: 8 

    • 5 potatoes, peeled and cubed
    • 125ml milk
    • 115g butter, melted
    • 225g bacon, diced
    • 1 onion, chopped
    • 6 cloves garlic, finely chopped
    • 225g lasagne sheets
    • 225g Cheddar cheese, grated
    • salt and pepper to taste
    • 225ml soured cream
    • 3 tablespoons chopped fresh chives

    Method
    Prep:45min  ›  Cook:45min  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place the potatoes in a large saucepan with water to cover over high heat. Bring to the boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
    3. Place remaining 2 tablespoons of the butter in a large frying pan over medium high heat. Saute the bacon, onion and garlic for 5 to 10 minutes or until the bacon is fully cooked.
    4. Cook the lasagne sheets according to package directions and cool under running water.
    5. Place 1/2 of the mashed potatoes into the bottom of a 23x33cm or similar sized baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagne sheets. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of lasagne. Then arrange the bacon, onion and garlic over the lasagne, then another layer of lasagne and finally top all with the remaining cheese. Season with salt and pepper to taste.
    6. Bake, uncovered, at 180 C / Gas 4 for 30 to 45 minutes or until the cheese is melted and bubbly. Serve with soured cream and chopped fresh chives.
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    Reviews & ratings
    Average global rating:
    (323)

    Reviews in English (241)

    1

    Really enjoyed this recipe. A nice twist to the usual lasagnes and packed full of carbs to help with my endurance training! The rest of the family enjoyed it too. The only tweak I made was to mash some broccolli into the potatos to make it a bit healthier and that seemed to work really well! Thanks for this. It'll be a regular for my pre-prepared work lunches!  -  16 Jul 2010

    by
    678

    Here is what I did (my mom makes a dish similar to this)and it came perfect, first of all double the potatoes (to 10) milk (to 1 cup) and butter (to 12 TBS) when the potatoes are mashed mix into it the cheese and bacon mixture. Then layer potato, noodle, potato, noodle, potato, noodle. Top with 1 onion sauteed in 1/2 cup butter and cover with aluminum foil. Then bake covered. The noodles will not get hard and the dish will disappear before your eyes!! ;-) Thanks for the recipe!  -  14 Apr 2004  (Review from Allrecipes US | Canada)

    by
    335

    I changed the method for this recipe quite a bit, so I hesitate to review it. I can't resist though because it was so good! Here's how I made it. First I doubled the recipe, but still used a 9x13 pan to make a thick casserole. I mixed the cheese in with the hot mashed potatoes to make a filling more like what I am used to in a pirogi. For the assembly, I layered 1/4 of the mashed potatoes, then a little bit of the onion mixture, and then noodles. Repeated four times, ending with onion mixture on top. Because I was making this for a number of meals, I lined the 9x13 pan with foil first, and after assembly, chilled it in the fridge. When chilled ans solid, I turned the whole casserole out of the pan, removed the foil, cut the casserole in quarters, wrapped each quarter for the freezer and froze them to bake later. Worked great! The only change I would make is to make twice the amount of onions this recipe calls for and perhaps omit or cut back on the bacon. Served with sauteed shredded cabbage and fruit salad.  -  25 Jul 2007  (Review from Allrecipes US | Canada)

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