Lasagne in a jar

Cut the breakfast bacon into strips. Heat a skillet without oil or butter and bake the bacon for 2 minutes.

Add the Italian stir-fry mix and Italian herbs and cook for 5 minutes. Add the tomato frito and bring to the boil.

Add the ground beef and push it apart with a wooden spatula. Leave the sauce to simmer for 15 minutes on low heat with the lid on the pan.

In the meantime, heat the butter in a pan with a thick bottom for the bechamel sauce. Add the flour while stirring and let it cook for 2 minutes.

Add the milk and stir with a whisk until a bound sauce is formed. Add 2/3 of the cheese and stir until it is melted.

Meanwhile, bring a large pot of water to the boil.

Halve the lasagne sheets in width and cook them in parts for 2 minutes until done. Keep them in a bowl of cold water so that they do not stick together.

Season the tomato sauce to taste with the balsamic vinegar, (freshly ground) salt and pepper. Pick the basil leaves from the twigs.

Divide 1/3 of the tomato sauce over the four pots. Divide 1/3 of the bechamel sauce and 1/4 of the basil.

Cover with two half-sized lasagne sheets. Cover again 1/3 of the tomato sauce, 1/3 of the bechamel sauce and ¼ of the basil.

Cover again with two half lasagne sheets and the rest of the tomato sauce and bechamel sauce and again ¼ of the basil. Finish with lasagne sheets.

Sprinkle with the rest of the cheese and garnish with the rest of the basil.

Remove the iron from the jars and heat the lasagna without lid for 5 min. In the microwave at full power. Yummy! .