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BLT Lasagna

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BLT Lasagna


½ cup panko (Japanese-style breadcrumbs)
1 oz grated parmesan cheese (about 1/4 cup)
2 tablespoons chopped fresh flat-leaved parsley
1 tablespoon chopped fresh basil
½ teaspoon freshly ground black pepper
10 thick slices of bacon, sauteed (save the drippings for bacon and bechamel) and sliced, divided
9 cooked lasagna noodles
12 ounces grated mozzarella cheese (about 3 cups), divided
1 large bunch of lachinato cabbage, peeled and chopped, divided
Cooking Spray
5 large, ripe tomatoes, cut into 1-inch-thick slices
1 medium-sized red onion, diced
¼ cup olive oil
3 garlic cloves, finely chopped
2 teaspoons red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated sugar
2 tablespoons chopped fresh basil
¼ cup finely chopped white onion
1 tablespoon unsalted butter
2 teaspoons ground fennel seeds
¼ teaspoon ground red pepper flakes
2 sprigs thyme
2 garlic cloves, thinly sliced
3 whole cloves
1 bay leaf
¼ cup dry white wine
1 ½ cups whole milk
1 cup whipped cream
⅓ cup of bacon filling
¼ cup all-purpose flour

To make

This mouth-watering BLT-style pasta is the perfect recipe for your next Sunday cooking session. Fresh tomato sauce complements juicy bechamel bacon in this fun addition to the classic lasagna. While we've been making fresh tomato sauce here, you can use your favorite sauce in a jar as a convenient quick fix.
Start making the lasagna: Combine the panko, parmesan, parsley, basil, black pepper, and half the chopped bacon in a small bowl; set aside.Prepare the tomato sauce: Preheat the oven to 450°F. Combine tomatoes, red onion, olive oil, garlic, vinegar, salt, black pepper, and sugar on a lined baking sheet. Bake in the preheated oven until the tomatoes are soft and lightly browned, about 20 minutes. Add the basil and set aside. Reduce the oven temperature to 375°F.Meanwhile, prepare the bacon bechamel: combine the white onion, butter, ground fennel seeds, red pepper, thyme sprigs, garlic, cloves, and bay leaf in a medium saucepan. Cook over medium heat, stirring frequently, for 3 minutes. Add the wine and cook, stirring frequently, until the amount of liquid is reduced to about 1 tablespoon. Pour in the milk and cream and bring to a boil. Remove from heat and let stand for 20 minutes. Pour the mixture through a fine-mesh sieve and into a bowl; remove any leftovers.Whisk together the bacon filling and flour in a medium saucepan over medium heat. Cook, whisking frequently, for 2 minutes. Add the warm milk mixture and cook, stirring occasionally, until thickened, 8 to 10 minutes. Remove from heat and set aside.Prepare the lasagna: Place 2/3 cup of the tomato sauce on the bottom of a lightly oiled 13-inch x 9-inch baking dish. Place 3 types of lasagna noodles in a single layer on top of the tomato sauce. Spread the noodles with 1 cup of tomato sauce and spread evenly over the top with 1 cup of Bechamel bacon. Sprinkle evenly with 1/4 cup chopped bacon and 1 cup mozzarella. Spread half of the kale evenly on top. Repeat the layers of noodles, tomato sauce, bechamel bacon, bacon, mozzarella and kale. Top with the remaining 3 noodles and spread evenly with the remaining Bechamel bacon. Sprinkle evenly with the remaining 1 cup mozzarella. Cover loosely with aluminum foil lightly smeared with cooking spray. Bake at 375 °F for 35 minutes.Open the lasagna and sprinkle evenly with the panko mixture. Return to the oven and bake at 375 ° F until golden brown and bubbling, 10-15 minutes. Let stand for 10-15 minutes before serving.
  Views: 18
  Published: 11/20/2023 7:55 PM

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