• Heat the oil in a pan, add onion, garlic and cook for about a minute.
• Add the canned tomato and drop a little water into the can, swirl and pour it into the tomato sauce. 
• Let the sauce simmer for at least 15 minutes. 
• Add spices, tomato paste, salt and a dash more water and continue cooking for another 10 minutes or until the sauce has thickened. 
• Fry the chopped bacon and rest on kitchen towel paper, 
• Meanwhile boil the kettle filled with water for the lasagna. Get a large pot out and when your bacon is done use that plate to keep the boiled water on simmer while you dip the lasagna sheets in and out.  
• Add a pinch of salt into the simmering water and drop the lasagna sheets into the water. Remove them after 2 minutes and transfer into a colander. Add only 3 or so sheets at a time to prevent them sticking together,

LAYERING & BAKING THE LASAGNA

• Prepare an oven tray by starting with a little tomato sauce on the pan. 
  Create layers with the red sauce, lasagna sheets, red sauce again, eggs, bacon, meatballs, white sauce. 

  Keep alternating and finish off the white sauce or whichever you have left. 

  Bake the lasagna for about 40 minutes at 180 degrees or until the top turns golden brown.