Heat oil in a frypan, add onion, garlic, bacon and cook for 3-4 minutes or until onion is tender. Add tomatoes and Leggo's Tomato Paste and stir sauce until it comes to the boil. Reduce heat and simmer uncovered for 15 minutes or until sauce has thickened, stirring occasionally.
Spread 1/3 of the tomato sauce mixture on the base of a greased 24cm square baking dish. Place a single layer of lasagne sheets over sauce. Spread 1/3 Edgell Creamed Corn and ¼ cup of mozzarella cheese over lasagne sheets. Add another single layer of lasagne sheets. Repeat layers twice, leaving the top layer as creamed corn. Reserve the remaining mozzarella cheese for
Layer sliced cheddar cheese over creamed corn layer and sprinkle with remaining mozzarella cheese. Bake in a preheated oven at 200°C for 30 minutes. Stand for 5-10 minutes before serving.