No-bake bacon lasagne

A no-bake lasagne? How does that work? Find out with this ingenious recipe. Serves 3-4

• Cooking: 35 mins

What you need:

• 240g dry cured oak smoked bacon rashers
• 15mlsp (1tbsp) olive oil
• 2 large mushrooms, sliced
• 1 clove of garlic, crushed
• 400g (approx) can chopped tomatoes
• 15mlsp (1tbsp) tomato ketchup
• 15mlsp (1tbsp) fresh flat leaf parsley, roughly chopped
• 8 fresh lasagne sheets, cut in half - or if dried lightly soaked in boiling water
• Grated parmesan cheese
• Fresh Basil leaves
• Black pepper to season

What you do:

1. 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 tomato ketchup / sauce and simmer for about 15 minutes.
2. Plunge lasagne sheets into boiling water for about 2-3 minutes (Follow pack instructions). Remove from water, rinse well and allow to drain.
3. Assemble & Serve:
4. 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.
5. Finish with the top being with a piece of lasagne, sprinkle generously with grated parmesan and scatter with fresh basil leaves.
6. Serve with mixed leaf salad

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