Ingredients
cup bacon (diced)
1/2 cup onion (diced)
minced garlic cloves
300g minced meat
cup tomato paste (tea)
1/2 cup carrot (grated)
cups diced ripe tomatoes (peeled and seeded)
and 1/2 cup hot water
Salt, black pepper and fresh basil to taste 1 package of lasagna pasta (500g)
cups grated mozzarella cheese
5 tablespoons grated parmesan cheese for sprinkling
Preparation
In a skillet set over medium heat, cook the bacon in its own fat until it turns golden, stirring regularly. Once done, place the bacon on absorbent paper and set it aside. In the same skillet, sauté the onion and garlic in the rendered bacon fat for approximately 3 minutes or until they become golden.
Introduce the meat to the skillet and cook until it achieves a golden hue. Add the extract and carrots, frying for an additional 2 minutes. Incorporate the tomatoes, hot water, salt, and pepper, and cook for 15 minutes, stirring occasionally.
Combine half of the previously fried bacon and basil into the mixture. In a medium rectangular baking dish, create layers by alternating between sauce, pasta, sauce, and mozzarella cheese, concluding with a layer of sauce on top.
Sprinkle with parmesan and bake in a preheated medium oven for 40 minutes. Allow it to rest for 10 minutes before serving, garnishing with the remaining fried bacon and basil.