Fry the onions in the oil for about 15
mins until golden. Add the oregano and
bacon 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
Meanwhile, make the white sauce.
Pour the milk into a pan and tip in the
butter and flour. Whisk continuously over
a moderate heat to incorporate the flour,
then simmer, stirring until thickened.
Season with salt, pepper and nutmeg.
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 white
sauce and scatter with the cheese and
an extra grating of nutmeg. Chill. If eating
straight away, bake at 190C/170C fan/gas
5 for 40 mins until golden and bubbling.
Scatter with basil, if you like, and serve
with a salad and garlic bread.
To freeze, cool completely, then wrap
in cling film, then foil. Will store for
3 months. To serve, thaw for 6 hrs in
a cool place. Unwrap and bake at
190C/170C fan/gas 5 for 50-60 mins
until thoroughly heated through.