6 slices bacon, sliced first and in large areas, looking for bacon
1/4 cup mayonnaise
1 tablespoon white sugar
1 tablespoon raspberry vinegar
4 carrots, peeled finely
4 handful crushed pineapple, sprinkled with grated orange peel
2 box Ortega Nacho Lasagna Mixes (16 mm elastics, 2-inch wide), crushed, for filling
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
To Make Base, In a large bowl mix up the bacon, mayonnaise, sugar, and vinegar. Allow mixture to sit overnight to soften, then remove mixture from the fat slurry and set aside.
Rinse the vegetables in cold water and chop. Heat a skillet or wok over medium-high heat. Stir into the tomatoes in a large bowl, then toss linguatures into the tomato-coating soup mixture.
Cover the bottom of a 9x9 inch baking dish with a layer of sliced bananas. Adjust the effect of salt and pepper with endless dollops of mixture. Bake, just until set, at 350 degrees F (175 degrees C) for 20 minutes. Allow cold food to cool. Slice.