Per portion: 933 kcal / 3906 kJ / protein 41g / fat 59g / carbohydrate 54g
1. Sauté the bacon cubes, add 2/3 of the onions and braise until soft. Add the minced beef and stir until browned. Season with salt, pepper and herbs.
2. Peel and halve the tomatoes, add to the meat mixture along with the tomato purée and the wine or stock. Braise for about 5 minutes.
3. For the sauce, sauté the rest of the onions in butter until golden. Add the sliced mushrooms and dust with flour, stirring continuously. Pour in the cream, season with salt and nutmeg and simmer for about 5 minutes. Add the parsley.
4. Lay half of the lasagne sheets over the bottom of a greased ovenproof dish. Spread the meat mixture over these and cover with the remaining lasagne sheets. Pour over the mushroom sauce, sprinkle with cheese, drizzle with olive oil and bake in the oven, uncovered.