A delightfully easy gourmet take on an Italian classic.
No-Bake Bacon Lasagne
240g Dry cured oak smoked bacon rashers, trimmed and cut into large pieces
15ml (1tbsp) Olive oil
2 Large mushrooms, sliced
1 Clove of garlic, crushed
400g (approx) Can chopped tomatoes
15ml (1tbsp) Tomato ketchup
15ml (1tbsp) Fresh flat leaf parsley, roughly chopped
Black pepper 8 lasagne sheets, cut in half – or if dried, lightly soaked in boiling water
Parmesan cheese, grated
Fresh basil leaves
In a large non-stick saucepan heat the oil and fry the bacon, mushrooms and garlic for about 4 minutes.
Add the chopped tomatoes and sauce and simmer for about 15 minutes.
Plunge the lasagne sheets into boiling water for about 2-3 minutes (follow pack instructions).
Remove from the water, rinse well and allow to drain.
Assemble and Serve
Cut each lasagne sheet in half.
Onto each plate start with a square of lasagne, top with a spoonful of sauce and repeat - making up to 3-4 layers of lasagne.
Finish with the top being a piece of lasagne, sprinkle generously with grated parmesan and scatter with fresh basil leaves.
Serve with mixed leaf salad.