Homemade Fresh Lasagna w/Bacon, Peas & Tuna

Homemade Fresh Lasagna w/Bacon, Peas & Tuna

Authentically the base of the red sauce in Italy starts off with onion, carrot and celery which is referred to as “soffrito”  so we have always cooked our lasagna different in our house. My husband makes his sauce with the above ingredients while I start mine off with onion and garlic. This time however, we have tweaked the combo and come up with our yet another version!

Lasagna sheets from scratch with fried bacon, peas and tuna made in a creamy white sauce, a thick and juicy tomato sauce, layered on these homemade lasagna sheets – AMAZING!

We are going to go step by step to show you how easy it is to make but first how comforting is lasagna?

homemade lasagna and tomato sauce

Suggestions on This Recipe

You don’t necessarily have to make your own tomato sauce. If you are pressed for time you can use the canned tomato in this recipe and the same applies to the pasta. Fresh or store bought lasagna can be used. If you are using canned tomato then you may like to follow this recipe here, The Best Mince in Tomato Sauce. 

TIP:

The best advice I can give you is that before you start check to see that you have all the ingredients. Group them into “tomato sauce ingredients” “white sauce ingredients” and “lasagna sheets ingredients (if you’re making it fresh otherwise just a box of lasagna sheets).

homemade lasagna and tomato sauce

Lasagna Sheets

400 grams flour
2 eggs
Pinch salt

TIP
{1 egg for every 200 grams)

Method

Add the flour, salt and eggs into a bowl and using your hands mix into a stiff dough.  Add a little ice water if required (if the dough is too stiff)  Form a round ball and set aside covered for ½ hour.
Using a rolling pin, roll the dough flat and thin and using a sharp knife cut out the lasagna sheets.
Keep the surface that you are working on, your hands and the dough floured slightly floured as you work to avoid sticking.

homemade lasagna and tomato sauce

Tomato Sauce

3 cups fresh cherry tomatoes (parched in boiling water & peeled)
200 grams frozen peas
3 fresh garlic cloves
1 grated carrot
1 cup passata sauce
2 cans tuna (in brine)
Pinch of salt
Fresh parsley
BACON
200 grams bacon chopped and fried set aside

Method

Heat the oil in a non stick pan and add the garlic. Cook for a under a second and add the fresh peeled tomatoes.
Cook on low heat until the tomatoes start to slightly open.
Add salt, frozen peas and a drop of water if there’s not enough liquid.

White Sauce

2 tablespoons butter
80ml flour
2 cups milk
Pinch cinnamon

Method (a little tricky but when you have it, you have it!)

Heat a saucepan and melt the butter, drop the heat low to medium and add the flour and mix. Add the milk slowly a dash at a time not all at once.
As the flour cooks it will thicken and dry up but don’t worry because as you add milk it will smooth out and thicken. Keep whisking!

I find that moving the saucepan on and off the heat works until you get a thick beautiful white sauce.

Best to use a whisk when making white sauce and work very quickly. If it gets too thick just add the milk and return to the heat and mix gain.

homemade lasagna and tomato sauce

 

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PASTA recipes that you may like:

Meatballs in Tomato Sauce Lasagna 
The Best Mince Meat in Tomato Sauce
Southern Italian Spaghetti Recipe
3 Ingredient Pasta Peas

Pasta Olives & Sundried Tomatoes
Fresh Cream & Bacon

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HAND AND HOMEMADE LASAGNA AND TOMATO SAUCE

A step by step recipe on how to make your own handmade lasagna sheets, fresh tomato sauce and a white sauce recipe. 

Course Dinner
Cuisine Italian
Keyword dinner recipes, family dinners, lasagna, pasta
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 400 grams flour
  • 2 eggs
  • 2 tsps salt
  • 3 cups cherry tomatoes (parched in boiling water & peeled)
  • 200 grams frozen peas
  • 3 cloves fresh garlic
  • 1 cup Italian passata sauce
  • 200 grams bacon chopped, fried & set aside
  • 400 grams cooked mince meat
  • fresh parsley
  • 2 tbsps butter (40 grams)
  • 80 ml flour
  • 2 cups milk
  • dash nutmeg or cinnamon

Instructions

  1. Add the flour, salt and eggs into a bowl and using your hands mix into a stiff dough. Add a little ice water if required (if the dough is too stiff)

    Form a round ball, cover for ½ hour with a kitchen dish towel. 

  2. Heat the oil in a non stick pan and add the garlic. Cook for a under a second and add the fresh peeled tomatoes. 

  3. Cook on low heat until the tomatoes start to slightly start to burst open. Add about a cup of water (bit at a time) and continue cooking for about 10 minutes. Add the salt and frozen peas. Continue cooking on low heat until a thick sauce. 

  4. Meanwhile heat a saucepan and melt the butter, lower the heat to medium and add the flour and mix. Add the milk slowly quickly and constantly mixing.

  5. Now you can start layering the pasta in an oven tray. 
    Start with your red sauce, a layer of pasta sheets & white sauce. Keep alternating and then finish off with white or red sauce depending on what you have left and then grate cheese over it. 

  6. Heat the oven and bake your lasagna on 190 degrees for about 20 to 25 minutes or until the top is golden brown. ENJOY!

Tried this recipe? Mention @anosmickitchen or #anosmickitchen

 

 

 

Tried this recipe? Mention @anosmickitchen or #anosmickitchen

 

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