Sausage and Leek Lasagne

• 4 Streaky bacon rashers
• 4 Sausages

Cut the bacon, and break the sausage up with your hands. Fry both together in a pre-heated pan, until the meat is cooked.

• 2 Leeks
• Pepper, Salt, to taste

Fry the leeks with the bacon and sausage, adding butter or another fat if necessary, until the leek softens.

• 250g Lasagne Pasta Sheets

In the meantime, boil some water and cook the lasagne sheets for two minutes if fresh, or until al dente if dry.

• 600ml Béchamel
• Salt
• Nutmeg

Prepare some Béchamel, and season to taste with salt and nutmeg

• 50g Parmesan

Cover the bottom of a non-stick tray with bechamel and then lay the first layer of pasta. Spread some more bechamel and some of the leek, bacon and sausage mix. Cover it all with grated parmesan. Repeat for approximately three layers (for a tray of 30x20 cm), making sure that the last layer is completely covered by bechamel and cheese. Bake for 25 minutes at 220°C covering the tray with foil until the last 5--10 minutes.