There are many dishes that we might enjoy and anytime they go on the table, they are certain to grab our attention. One of those dishes is lasagna and I’m not sure if it is the creaminess, the sauce or just the fact that it is some of the best comfort food of all time, it is a treat that many of us appreciate. I always thought that I made good lasagna but then I saw this recipe.
Imagine taking lasagna and wrapping it in a layer of bacon so that it can be sliced to perfection? That is what you get with this recipe and it is certain to be a favorite when you put it on the table. You simply make it in a meatloaf pan so that the grease drains away and when you are finished, you have a treat that will make anyone smile.
20-24 slices bacon
Meat pasta sauce
3 fresh lasagna sheets
1 ½ cups ricotta cheese
1 ½ cups mozzarella, grated and divided
½ cup parmesan
Preheat oven to 350 degrees. Prepare a loaf pan with nonstick spray.
Line your prepared loaf pan with bacon, creating a circular pattern, with one end of each bacon slice meeting in the middle, and the other ends fanning around the pan in a sun-shape.
To make the ricotta filling, in a medium mixing bowl, stir together the ricotta, ½ cup of the mozzarella, parmesan, and 2 eggs until well-combined.
Start assembling the lasagna by placing a lasagna sheet in the pan, then topping with one quarter of the meat sauce, one quarter of the ricotta mixture, a sprinkling of the remaining mozzarella. Repeat this 3 more times until all lasagna sheets have been used, and the top layer is mozzarella.
Once all layers are in the pan, begin folding the ends of the bacon over to completely cover the top of the lasagna.
Bake 45 minutes-1 hour, or until the bacon is crisp. Scoop out excess grease periodically while cooking. Let stand 10 minutes, then remove from the pan and slice. Enjoy!