3 tablespoons olive oil
6 onions, diced
3 carrots, juiced
1 (8 ounce) package chicken bouillon cubes
1/2 teaspoon salt
2 cups chopped cabbage
2 cups water
1 tablespoon brown sugar
1 packet dry mustard
1.5 teaspoons dry mustard
2 teaspoons dry orange juice
3 teaspoons lemon juice
4 slices bacon, cut into thick strips
In a large skillet over medium heat, heat oil over medium heat. Saute onions, carrots, and cabbage in oil 10 minutes. Stir in water, brown sugar, dry mustard, dry orange juice, and lemon juice until just to the desired thickness. Cook 12 minutes, stirring occasionally. Remove from heat.
Stir bouillon cubes into sauce mixture. Stir sugar and dry mustard into remaining 4 ingredients. Pour into 6 plates. Place the bacon in a separate large bowl.
Cover plates with foil. Place over ice in microwave safe bowl, tossing at least 2 to 3 times per inch of wide plate. Freeze about 1 hour, or until knife inserted in center comes out clean. Cut lasagne into 4 the larger cuts. When cooked, place bacon between plates and grease both.