1. In a fry pan on a medium heat add the olive oil and bacon and cook until lightly browned.
  2. Add the brussels sprouts, butter and a pinch of salt and cook until softened.
  3. Cook pasta for 8 minutes or until al dente.  Make sure the water is boiling rapidly, separate individual sheets using prongs of folks and lower into water, to ensure the pasta sheets do not stick together.
  4. Once the brussels sprouts have caramelised slightly add the lemon juice and remove from the heat.
  5. Drain the lasagna sheets and combine the bacon, brussels sprouts, smoked almonds and parsley
  6. To serve, place a sheet of lasagna on the bottom of a plate, add a layer of the bacon and brussels mixture, then repeat

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