Macedonian lasagna

We love lasagna. I cook them often with meat. But once at the suggestion of one of my cousins, I decided to try something new. This is her recipe, which I (and my family) like.

Preparation steps

boil the soup in a slightly larger amount of water. it doesn't need half a liter of liquid as it is written on the bag, it can be a little more than 700 ml. make sure there is enough liquid to cook the pasta.
finely chop the onion and fry in a little fat
add the bacon that you chopped into small cubes
when the bacon is half fried, add the champignons that you chopped into leaves, a little salt and vegeta. if you don't have fresh mushrooms, you can also use them from a jar.
before the end of frying, add the tomato and simmer for another 5 minutes. instead of tomato you can add any type of canned tomato.
remove from the heat and add oregano or some other spice if desired
put a little oil in a fireproof dish, then from the soup and order lasagna. put the filling over them, then a little grated cheese. again lasagna, fil, cheese, until you're done. finally pour the soup over everything, sprinkle with grated cheese and bake in a preheated oven for 30-40 minutes.

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