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

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

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.