Monday, February 15, 2010


serves eight

1 pound bacon, coarsely chopped
1 pound ham, chopped
1 medium onion, minced
4 stalks celery, minced
3 carrots, finely chopped
1/3 cup butter
1/3 cup flour
2 1/2 cups milk
2 cups chicken stock
salt and pepper to taste
1 cup fresh parsley, chopped
1 pound lasagna noodles, cooked al dente
1/3 cup Romano cheese, grated
4 cups mozzarella cheese, grated

Preheat oven to 350 degrees F. Spray a 9X13 baking dish with non-stick cooking spray and set aside.

To make the meat sauce: In a large sauté pan, cook the bacon until crisp and fat is rendered. Remove all fat except 2 tablespoons. To the pan, add the onions, carrots and celery. Sauté until just tender. Add the butter and flour and stir until a paste forms on the vegetables and bacon. Stir in milk, chicken stock and ham. Season with salt and pepper to taste. Cook until thickened. Stir in parsley.

To assemble, place 1/3 the noodles in the baking dish and top with 1/3 of the meat mixture. Sprinkle 1/3 of each cheese over the meat mixture. Continue with two more layers and bake for 30 minutes.

bacon recipe courtesy of: Paula Deen, Smithfield, Smithfield, Virginia

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