I have, over the past few months been experimenting with different lasagnes. I don't like mince so the traditional lasagne is out, but I've been trying various different none mince ones. Some have been fantastic and some not so good, never to be repeated. This one worked a treat. It did come out a little watery so I think the courgettes need cooking for a little longer to get the water out of them, but as a taste combination it was really good.
Courgette and Bacon Lasagne (adapted from Good Food Magazine November 2009)
3 large onions, halved and thinly sliced
3 tbsp olive oil
1 tsp dried oregano
300g pack lean smoked back bacon, chopped
3 medium courgettes, sliced
2 x 400g cans chopped tomatoes in rich juice
20 basil leaves, roughly torn, plus extra to serve if you like
250g pack fresh egg lasagne
2 x 250g tubs cheese sauce
handful grated cheddar
Fry the onions in the oil for about 5-10 mins until transparent. Add the oregano, bacon and courgette and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.
Heat up the cheese sauce.
Spoon a third of the tomato sauce on the base of a lasagne dish. Top with a third of the lasagne sheets. Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne. Pour over the cheese sauce and scatter with the cheese and an extra grating of nutmeg.
Bake at 190C for 40 mins until golden and bubbling. Serve with a salad and garlic bread.