Place the potatoes in a large saucepan with water to cover over high heat. Bring to the boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
Place remaining 2 tablespoons of the butter in a large frying pan over medium high heat. Saute the bacon, onion and garlic for 5 to 10 minutes or until the bacon is fully cooked.
Cook the lasagne sheets according to package directions and cool under running water.
Place 1/2 of the mashed potatoes into the bottom of a 23x33cm or similar sized baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagne sheets. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of lasagne. Then arrange the bacon, onion and garlic over the lasagne, then another layer of lasagne and finally top all with the remaining cheese. Season with salt and pepper to taste.
Bake, uncovered, at 180 C / Gas 4 for 30 to 45 minutes or until the cheese is melted and bubbly. Serve with soured cream and chopped fresh chives.
Really enjoyed this recipe. A nice twist to the usual lasagnes and packed full of carbs to help with my endurance training! The rest of the family enjoyed it too. The only tweak I made was to mash some broccolli into the potatos to make it a bit healthier and that seemed to work really well! Thanks for this. It'll be a regular for my pre-prepared work lunches! - 16 Jul 2010