No-Bake Bacon Lasagne

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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.