Recipe courtesy of Jacob Piercy
Episode: Lasagna
Print
Spinach Bacon Lasagna
Total:
1 hr 40 min
Prep:
20 min
Inactive:
30 min
Cook:
50 min
Yield:
8 to 12 servings
Level:
Easy
Total:
1 hr 40 min
Prep:
20 min
Inactive:
30 min
Cook:
50 min
Yield:
8 to 12 servings
Level:
Easy

Ingredients

  • 1 pound ricotta cheese
  • 8 ounces finely chopped spinach, drained
  • 1 tablespoon Romano cheese
  • 2 eggs
  • 16 no-boil lasagna noodles
Sauce:
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup grated Gruyere cheese
  • 1 cup grated Parmesan
  • 1/4 cup heavy cream
  • 2 cups shredded provolone
  • 1 cup mozzarella cheese
  • 1 pound bacon
  • 2 cups panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 1/4 cup finely chopped fresh parsley

Directions

Preheat the oven to 375 degrees F.

Combine the ricotta, spinach, Romano and eggs in a medium bowl. 

Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish. 

For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat. 

For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce. 

Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Spinach Lasagna

Recipe courtesy of Rachael Ray

Turkey and Spinach Lasagna

Recipe courtesy of Emeril Lagasse|Jessie Tirsch

Lazy Lasagna with Lamb Ragu, Spinach and Ricotta

Recipe courtesy of Rachael Ray

Spinach and Bacon Quiche

Lasagna of Fresh Spinach, Corn, and Crab with Goat Cheese Sauce

Recipe courtesy of Emeril Lagasse

Spicy Bacon Spinach Artichoke Dip

Recipe courtesy of Alice Currah

Spinach Salad with Bacon and Fried Eggs

Recipe courtesy of Emeril Lagasse