Blt Lasagna Recipe

Name: Blt Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup panko (Japanese-style breadcrumbs); 1 ounce Parmesan cheese, grated (about 1/4 cup); 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh basil; 1/2 teaspoon freshly ground black pepper; 10 thick-cut bacon slices, cooked (drippings reserved for Bacon Bechamel) and chopped, divided; 9 cooked lasagna noodles; 12 ounces mozzarella cheese, shredded (about 3 cups), divided; 1 large bunch Lacinato kale, stemmed and chopped, divided; Cooking spray; 5 ripe large tomatoes, cut into 1-in. pieces; 1 medium-size red onion, diced; 1/4 cup olive oil; 3 garlic cloves, roughly 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; 1/4 cup finely chopped white onion; 1 tablespoon unsalted butter; 2 teaspoons ground fennel seeds; 1/4 teaspoon crushed red pepper; 2 thyme sprigs; 2 garlic cloves, thinly sliced; 3 whole cloves; 1 bay leaf; 1/4 cup dry white wine; 1 1/2 cups whole milk; 1 cup whipping cream

Servings: persons

1/2 cup panko (Japanese-style breadcrumbs)
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
1/2 teaspoon freshly ground black pepper
10 thick-cut bacon slices, cooked (drippings reserved for Bacon Bechamel) and chopped, divided
9 cooked lasagna noodles
12 ounces mozzarella cheese, shredded (about 3 cups), divided
1 large bunch Lacinato kale, stemmed and chopped, divided
Cooking spray
5 ripe large tomatoes, cut into 1-in. pieces
1 medium-size red onion, diced
1/4 cup olive oil
3 garlic cloves, roughly 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
1/4 cup finely chopped white onion
1 tablespoon unsalted butter
2 teaspoons ground fennel seeds
1/4 teaspoon crushed red pepper
2 thyme sprigs
2 garlic cloves, thinly sliced
3 whole cloves
1 bay leaf
1/4 cup dry white wine
1 1/2 cups whole milk
1 cup whipping cream
1/3 cup bacon drippings
1/4 cup all-purpose flour

1
Begin the Lasagna: Stir together panko, Parmesan, parsley, basil, black pepper, and half of the chopped bacon in a small bowl; set aside.
2
Prepare the Tomato Sauce: Preheat oven to 450u00b0F. Toss together tomatoes, red onion, olive oil, garlic, vinegar, salt, black pepper, and sugar on a rimmed baking sheet. Bake in preheated oven until tomatoes are softened and slightly browned, about 20 minutes. Stir in basil, and set aside. Reduce oven temperature to 375u00b0F.
3
Meanwhile, prepare the Bacon Bechamel: Combine white onion, butter, ground fennel seeds, red pepper, thyme sprigs, garlic, cloves, and bay leaf in a medium saucepan. Cook over medium, stirring often, 3 minutes. Add wine, and cook, stirring often, until liquid has reduced to about 1 tablespoon. Stir in milk and cream, and bring to a boil. Remove from heat, and let stand 20 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids.
4
Whisk together bacon drippings and flour in a medium saucepan over medium. Cook, whisking often, 2 minutes. Add warm milk mixture, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Remove from heat, and set aside.
5
Assemble the Lasagna: Place 2/3 cup of the Tomato Sauce in the bottom of a lightly greased 13- x 9-inch baking dish. Arrange 3 lasagna noodles in a single layer on Tomato Sauce. Spread 1 cup of the Tomato Sauce on noodles, and top evenly with 1 cup of the Bacon Bechamel. Sprinkle evenly with 1/4 cup of the chopped bacon and 1 cup of the mozzarella. Top evenly with half of the kale. Repeat layers of noodles, Tomato Sauce, Bacon Bechamel, bacon, mozzarella, and kale. Top with remaining 3 noodles, and spread evenly with remaining Bacon Bechamel. Top evenly with remaining 1 cup mozzarella. Cover loosely with a piece of aluminum foil lightly coated with cooking spray. Bake at 375u00b0F 35 minutes.
6
Uncover Lasagna, and sprinkle evenly with panko mixture. Return to oven, and bake at 375u00b0F until golden brown and bubbly, 10 to 15 minutes. Let stand 10 to 15 minutes before serving.

3354

kcal

Calories

179

Fat

259

Carbs

176

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 32 ingredients. The key ingredients include: 1/2 cup panko (Japanese-style breadcrumbs), 1 ounce Parmesan cheese, grated (about 1/4 cup), 2 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon chopped fresh basil, and more.

Yes, Blt Lasagna 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.

Blt Lasagna

How did you like this recipe?

Frequently Asked Questions