BACON AND PORK LASAGNE

Another Recipe from Wilma Howells which is Lasagne with a difference.

INGREDIENTS:

Meat Sauce

• 30mls (2Tbls) oil
• 1 chopped onion
• 2 cloves garlic, crushed
• 250gms bacon, chopped
• 500gms pork sausages
• 1 can (410gms) chopped tomatoes
• 125mls (1/2 cup) sherry
• 45mls (3Tbls) piquant peppers, chopped  (pepper dews)
• Salt and pepper to taste
• 30mls (2Tbls) fresh parsley, chopped
• 45mls (3Tbls) cream

Other

• 1 pack (250gm) white pre-cooked lasagne sheets
• 125mls (1/2 cup) grated Mozzarella
• 125mls (1/2 cup) crumbled Feta
• 45mls (3Tbls) cream

METHOD:

Preheat oven to 180 degrees C.  Fry the onion, garlic and bacon.  Remove the pork sausages from their casings and add to the bacon mixture.  Fry until done.  Add the tomatoes, sherry and peppers, lower the temperature and simmer for 15 – 30 minutes until aromatic and thick.  Season to taste with salt and pepper, and add the herbs and cream.  Layer the lasagne sheets into a casserole dish.  Spread the meat sauce onto the lasagne sheets. Repeat this until you are left with a layer of the meat sauce.  Mix the cheeses and sprinkle over.  Drizzle the cream over the cheese and leave for 30 minutes.  Bake for 30 to 45 minutes until golden brown.