A recipe for Bacon Lasagna: A hearty variation on a classic
Lasagna — without a doubt, one of the most beloved dishes in the Western hemisphere. Alongside the widely-held belief that this is an Italian dish, there are other theories that this tasty favorite originated in the UK. One thing is certain, wherever it's from, this famous pasta dish stands head and shoulders above other meals from both countries.
The following recipe introduces a particularly hearty version of the classic, because everything is better with a little a lot of bacon.
- 30 slices bacon
- 6 lasagna sheets
- 7 oz grated mozzarella
For the bolognese sauce:
- olive oil for frying
- 8.8 oz ground beef
- 1 onion, diced
- 2 garlic cloves
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp oregano
- 10 fl oz tomato sauce
For the béchamel sauce:
- Firstly, line a baking pan with bacon all the way round. The slices should overlap each other on either side and on the bottom of the pan. Secondly, make sure the slices overhang the edge of the pan, because they will need to be folded back on top later to cover the lasagna. Then place two lasagna sheets sheets over the bacon in the bottom of the pan.
- Now prepare the bolognese sauce. For this, first brown the ground beef in a little oil. Then add the onion, garlic, the herbs and finally, the tomato sauce, and mix it all evenly together. Let the sauce simmer until it has thickened a little, then take the pan off the heat.
- Next comes the béchamel sauce: for this, let the butter melt in a pan, and then stir in the flour with a whisk and after that, the milk, a little at a time. Let the sauce simmer a little and season it with salt, pepper and nutmeg. Keep stirring to prevent any lumps forming.
- Now pour enough béchamel sauce on to the lasagna sheets in the baking pan to completely cover them. Sprinkle a third of the mozzarella on top. Use half the bolognese sauce for the next layer. Now for another round of layers: first the lasagna sheets, then the béchamel sauce, more mozzarella and then the rest of the bolognese sauce. Then repeat the process again, except without the bolognese layer.
- Now take the bacon strips hanging over the rim of the baking pan and fold them, one after another, over the uppermost layer of mozzarella, so that the lasagna is completely enclosed. Start with the slices at both ends of the pan.
- For the last step, bake the lasagna for 40 minutes at 360°F in a convection oven.
This variation on the lasagna should be particularly appealing for the carnivores out there. And for those who like to indulge in rich food, this dish is also a real feast. So grab some bacon and get started!