Note: We are using 1 dl leftover cauliflower soup (per portion) that were made earlier this weekly menu.
2
Fill a large pot with water and some salt and bring to a boil.
3
Cut bacon into cubes and fry in a pan until crispy and golden.
4
Mince the garlic and add to the pan. Fry for a minute before adding leftover cauliflower soup and cream. Let simmer on medium to low heat for 5-10 minutes.
5
Crack up the lasagna sheets in to squares, and add half of it to the pot of boiling water. Its important to stir, so that the lasagna sheets don't stick together. Repeat until there are no lasagna sheets left.
6
Add the cooked lasagna sheets to the sauce. Add salt and pepper to taste and serve.
