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Cheat's bacon and mushroom lasagne recipe

Cheat's bacon and mushroom lasagne recipe

7 ratings

Our cheat’s lasagne makes midweek cooking easy! Garlicky mushrooms and bacon are layered between lasagne sheets with creamy mushroom soup and mozzarella. The kids will love this version of the classic Italian dish. See method

  • Serves 4
  • Takes 45 mins
  • 688 calories / serving
  • Freezable


  • 1 tbsp olive oil
  • 200g frozen classic vegetable soup mix
  • 2 garlic cloves, crushed
  • 300g closed-cup mushrooms, sliced
  • 400g cooking bacon, fat trimmed, cut into 5mm pieces
  • 5g fresh thyme, leaves picked
  • 250g frozen leaf spinach
  • 300g lasagne sheets
  • 100g natural yogurt
  • 400g tin cream of mushroom soup
  • 240g reduced-fat mozzarella, drained and sliced
  • 320g frozen peas

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    9g 44%
  • Sugars

    13g 14%
  • Salt

    3.3g 55%

of the reference intake
Carbohydrate 70.3g Protein 40.4g Fibre 10.4g


1. Heat the oil in a frying pan over a medium heat. Fry the vegetable base mix for 5 mins. Add the garlic, mushrooms and bacon, increase the heat to high and cook for 10 mins until any water evaporates. Add the thyme and spinach; cook for 2-3 mins until the spinach has defrosted. Season with black pepper.

2. Meanwhile, boil the lasagne sheets for 5 mins, stirring frequently, until softened but not cooked through. Drain and rinse with cold water; keep in cold water until you’re ready to assemble.

3. Preheat the oven to gas 9, 240°C, fan 220°C. Stir the yogurt into the mushroom soup in a bowl.

4. Put ⅓ of the mushroom and bacon mix in a baking dish (about 20 x 30cm), smoothing over the base, then add a layer of lasagne sheets (using ⅓), cutting them to fit the dish. Add ¼ of the creamy soup mixture, then repeat with 2 more layers of the mushroom and bacon mix, lasagne sheets and soup mixture, finishing with the remaining soup mixture. Top with the mozzarella, then bake for 25 mins until golden, bubbling and tender when pierced with a knife. Rest for 5 mins before serving. Meanwhile, cook the peas to pack instructions and serve alongside the lasagne.

See more Lasagne recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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