For those of you who know me – you know I LOVE bacon. I’ve been in this relationship since I was a child. It wasn’t one I had to constantly work on. No, no, no… It seems to always just be there. In my drawer, at the store, on a plate on my desk….So it just made sense one day, bacon would be the perfect 5th food group – in lasagna! And hence it was born… My special Vegetarian Bacon Lasagna.
I hope I’m not posting this too late for those of you trying to decide what to cook for Super Bowl Sunday. As I sit at my desk it’s early morning on that exact day. I’m sure men and women had sleepless nights, tossing and turning, and dreaming the color of the team they are hoping to win. But as you check your email, Facebook, Linked In pages – wrapped under your covers, I hope this will give you the perfect recipe. Imagine sitting in front of the TV with a huge plate of steaming Bacon Lasagna, ice cold beer in your hand, watching your favorite team play. This recipe is packed with fresh vegetables, multiple cheeses and a few surprises, capers being one.
My Vegetarian Bacon Lasagna Recipe
Your shopping list:
- Package of bacon – cooked so it’s crispy (pre-cooked, microwave ready, or standard is fine)
- Lasagna noodles – 1 box – I like the kind you don’t have to boil but if you like to boil then go for it
- Ricotta cheese – larger sized container
- 2 eggs
- Parmesan cheese
- Mozzarella cheese
- Sour cream
- Jar of capers
- Vegetables: Whatever you like but here are some ideas: These are ones you’ll want to sauté first: Eggplant, mushrooms, zucchini, onion, garlic. I also love spinach but don’t cook it first. You’re just going to layer it raw.
- Pasta sauce: Either make it yourself or get a jar. I like Newman’s tomato basil
- Can of chicken broth to sauté things in
- I think that’s it
How To:
- Pre-heat oven to 375 degrees
- First I prep everything, sauté onions, add sliced zucchini, mushrooms and whatever else you think you’d like
- I slice the eggplant into thin discs and sauté them with a little chicken broth
- Cook the bacon (I guess you could cook it first and then use the oil to sauté the veggies but that just doesn’t seem quite right)
- Prepare the Ricotta cheese by adding 2 eggs and mixing it up
- Once everything is ready, you just layer. I put the pasta sauce on first, then the noodles, then the ricotta cheese, veggies, bacon, other cheeses, a few capers, spinach, a dollop of sour cream.
- If you use the no boil noodles you need to make sure they are by something moist (pasta sauce or ricotta cheese)
- The last layer should have pasta sauce and cheese on top.
- Save out a few pieces of bacon to put on top
Cook!
- Cover with a sheet of non-stick foil and place the dish on a cookie sheet. I do that so that if it bubbles over, your oven still stays clean
- Bake at 375 degrees for around 30-45 minutes. It’s hard to say because it depends on how large your baking dish is. It should be bubbling. I also take the foil off when it’s ready and let it cook just a bit longer to brown the top.
- Let it sit for about 10 minutes to let everything absorb together
- Put your bacon garnish on
- Voila! You’re done!
- Serve with a fabulous red wine or super cold beer!!! And of course, GO NINERS!!!
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