Arugula, Fennel And Bacon Lasagne Recipe

Name: Arugula, Fennel And Bacon Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tomato sauce; 1 tablespoon olive oil; 1 medium onion, diced; 1 tablespoon minced garlic; 2 teaspoons crushed fennel seeds; 1 28 ounce can of crushed tomatoes; 4 slices of bacon, fried and chopped; Lasagne; 1 pound ricotta cheese; 2 eggs, beaten; 1 lemon, zest of; 1/2 teaspoon grated nutmeg; 1 pound fresh mozzarella, grated; 2 ounces pecorino cheese, grated; 1 bunch basil leaves, washed and dried; 1 large handfuls spinach, wilted and squeezed; 1 large handfuls arugula, wilted and squeezed; 2/3 roughly pounds no boil lasagne noodles

Servings: persons

Tomato sauce
1 tablespoon olive oil
1 medium onion, diced
1 tablespoon minced garlic
2 teaspoons crushed fennel seeds
1 28 ounce can of crushed tomatoes
4 slices of bacon, fried and chopped
Lasagne
1 pound ricotta cheese
2 eggs, beaten
1 lemon, zest of
1/2 teaspoon grated nutmeg
1 pound fresh mozzarella, grated
2 ounces pecorino cheese, grated
1 bunch basil leaves, washed and dried
1 large handfuls spinach, wilted and squeezed
1 large handfuls arugula, wilted and squeezed
2/3 roughly pounds no boil lasagne noodles

1
["Preheat oven to 375u00b0.", "Saute onions in olive oil until translucent, stir in minced garlic and fennel seed and cook until fragrant. Season with salt and pepper.", "Add in can of tomatoes and simmer for several minutes.", "Check seasoning again and reduce heat to low.", "Stir in bacon pieces.", "Beat together ricotta, eggs, lemon zest, nutmeg.", "Coat the bottom and sides of a 9 x13 "" pan with olive oil.", "Cover the bottom of the pan with a layer of noodles.", "Top with a layer of the ricotta mixture.", "Top with a layer mozzarella and basil leaves.", "Top with a layer of spinach, arugula and finally a scattering of pecorino.", "Continue to layer as desired finishing with a layer of sauce and pecorino on top.", "Bake for one hour on middle rack.", "Crisp top under broiler for a few minutes.", "Let rest for about 20 minutes before slicing. Garnish servings with a pour of good olive oil."]

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Tomato sauce, 1 tablespoon olive oil, 1 medium onion, diced, 1 tablespoon minced garlic, and more.

Yes, Arugula, Fennel And Bacon Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arugula, Fennel And Bacon Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions