Prepare the meat balls; mix together the minced meats, season with salt and pepper, mix in the bread crumbs, half of the cheese, garlic powder, Worcestershire sauce and parsley. Soften the mixture with a spoon or two of the cooking cream. Divide the mixture into 12 meat balls. 

Shallow fry the meat balls in a large frying pan in a spoon of olive oil, allow browning. Remove the meat balls from the pan add in the garlic, onion and bacon, cook in the same fat, stir in the tomato concentrate. Pour in the wine, allow evaporation and stir in the tomato pulp. Return the meat balls to the sauce and simmer for approx. 10 minutes. Stir in the basil. 

Take the lasagne sheets, fill up with the meat balls and roll. 

Pour the tomato sauce in a baking tray, put in the lasagne rolls, cover with the cooking cream and grated cheese. Bake in a pre-heated oven until cheese melts and slightly golden.