Fortunately I remembered this one. I will be making this one MANY times over!
Note: A while back I started using Ronzoni oven ready lasagna noodles. I love them. They turn out perfect EVERY time and you don't have mess with noodles tearing or being hot and sticky!
BACON, MEATBALL & SUN DRIED TOMATO CARBONARA LASAGNA
MEATBALLS
1 pound ground chuck
1/2 sleeve saltine crackers
1 teaspoon Italian herbs
1/2 teaspoon white pepper
1 JUMBO egg
4 green onions, minced
1/4 cup Parmesan cheese
- With your hands blend together all ingredients until well mixed.
- Form 1/2 inch meatballs.
- Brown meatballs over a medium heat until outsides are seared well.
- Drain on paper towels.
15 ounces whole milk Ricotta cheese
1 JUMBO egg
1 teaspoon Italian herbs
- Whisk together and set aside.
1 batch Alfredo sauce (recipe below)
3 tablespoons Classico Sun Dried Tomato Pesto
- Prepare Alfredo sauce per recipe below.
- Whisk in Classico Sun Dried Tomato Pesto.
- Set Aside.
ASSEMBLY
- Preheat oven to 350 degrees.
- Spread a nice layer of sauce on the bottom of the baking dish.
- Add a layer of lasagna noodles.
- Add a layer of ricotta filling.
- Add meatballs in a single layer.
- Top with the remaining ricotta filling.
- Sprinkle crumbled bacon on top.
- Add another layer of lasagna noodles.
- Spread remaining sauce on top of noodles.
- Sprinkle a nice layer of mozzarella cheese on top about 2 cups finely grated, cover and bake 35 minutes.
- Remove lid and bake 10 more minutes until top is golden .
- Let rest 5-10 minutes before cutting into.
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese
- Melt butter in a saucepan.
- Add garlic and saute until fragrant.
- Gradually add heavy cream, stirring constantly.
- Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
- Whisk in egg quickly and heat through.
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