• 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 Fresh lasagne sheets, cut in half–or if dried lightly soaked in boiling water
• Parmesan cheese, grated
• Fresh basil leaves

What To 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 sauce and simmer for about 15 minutes. 
2. 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.
3. Assemble and 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.

Recipe from Lovepork.co.uk