• Brown the seasoned pork in a large pot. When meat is cooked, add the onion and continue cooking 5 minutes.
  • Add the tomatoes, crushing them by hand, and the tomato sauce.
  • Bring to a boil, lower heat and cook, stirring and scraping bottom of pot frequently, for about 60 minutes or until sauce thickens.
  • Cook lasagna in salted boiling water until al dente. Drain, oil the noodles and spread out on a baking sheet, covering with a damp dishcloth.
  • Place rack in centre of oven. Preheat oven to 375°F (190°C).
  • On the bottom of a 33 x 23 cm (13 x 9 in.) baking dish, spread 125 ml (1/2 cup) sauce and cover with a layer of pasta. Sprinkle with 100 g (1 cup) of cheese.
  • Continue layering with the pasta and sauce and top lasagna with remaining cheese and diced green pepper.
  • Place dish on a baking sheet. Bake 35 minutes.
  • Let rest 10 minutes before serving.