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Bacon, broccoli and cheese open lasagne

  • Timer Prep 10 min
    Cook 15 min
  • Chart 555.0 cal/
  • Chef hat Easy


Wash, trim and slice the medium leeks. Grate the Cheddar cheese.


  1. 1 Heat the oil in a non-stick frying pan and fry the bacon until crisp and golden. Remove with a slotted spoon and place on kitchen paper.
  2. 2 Add the leek and thyme to the pan, season and cook for 5 minutes until soft.
  3. 3 Heat the cheese sauce gently in a small pan.
  4. 4 Meanwhile, cook the broccoli in boiling water for 4-5 minutes. Remove with a slotted spoon and add to the leeks with the bacon.
  5. 5 Pour a drop of oil into the broccoli water and blanch the lasagne sheets for 1 minute, depending on taste, then drain well.
  6. 6 On 2 plates, layer up 3 sheets of pasta with the broccoli mixture and the cheese sauce, finishing with some mixture and sauce on top. Scatter with grated Cheddar to serve.
  • Average per serving
  • Calories 555.0kCal
  • Fat29.7g
  • Saturated13.3g
  • Salt2.9g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg