In a large pan sauté the Onions, Peppers, Mushrooms and Garlic in the Olive Oil until the Onions are soft and translucent.
Add the Tomatoes and leave to simmer.
In a separate pan fry the Chorizo and Bacon until crisp. Add this to the Tomato Sauce along with some of the fat that has come from the meat. (Leave the fat out to make it healthier, although it enhances the flavour exponentially)
Add the Mixed Herbs, Paprika and Worcester Sauce to the Tomato Sauce and leave to simmer whilst you make the Béchamel Sauce.
FOR THE BÉCHAMEL SAUCE: In a saucepan melt the Butter over a low heat.
Once melted add the Flour until it becomes combined with the Butter to form a roux. Cook this for two minutes, stirring continuously.
Add the Milk a little at a time until it has all been added and continue to cook for another minute until thick. Season with Salt and Pepper to taste.
CONSTRUCTION AND COOKING: Take a large ovenproof dish and layer the Tomato Sauce, Lasagne Sheets and Béchamel Sauce until all is used and top with half the Cheese.
Cook at 200C for 50 Minutes or until cooked through completely. Add the other half of the Cheese 5 Minutes before the end of this time.
PS: This Lasagne may take a long time but it is worth the wait and is my favourite dish to make and eat. PPS: The Tomato Sauce also works well as a pasta sauce in case the other components put you off.