Cheat's bacon and mushroom lasagne recipe

Method

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.

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• 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.

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