3588. CREAMED CORN and BACON LASAGNA

makes eight servings


1 (16 oz.) pkg. bacon

1 medium potato (about 1/2 pound)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cans (14.75 oz.) sweet corn, cream style

3/4 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 package lasagna

1 cup chopped scallion (greens only)

2 cups shredded Monterey cheese

2 cups shredded mozzarella 

Preheat a large skillet with deep sides on medium high. Cut bacon into 1/2 inch pieces. Add to hot pan. Cook, stirring until crispy, but not hard. Remove from oil and drain on paper towels. Set aside. 

Fill a small saucepan halfway with water and bring to a boil. Meanwhile, peel and slice potato into 1/8" slices. Place in water and parboil for 3 minutes. Drain and pat dry with paper towels. Set aside.

Melt butter in a medium saucepan on medium heat. Add flour and whisk for about 2 minutes. Increase heat to medium high. Slowly add milk, whisking constantly for about 2 minutes or until thicken and smooth. Stir in cream corn and season with salt, black pepper, and cayenne pepper. Remove from heat. 

Preheat oven to 375 degrees F.

Spray a 9x13 inch baking dish with a non-stick cooking spray. Spread 1 cup of cream corn sauce on the bottom of the baking dish. Top with 3 sheets of lasagna, leaving space in between each for expansion during baking. Spread 1 rounded cup of cream corn sauce over pasta. Layer with a third of the potato slices. Add 1/2 cup of mozzarella and 1/2 cup of Monterey. Sprinkle with 1/4 of the bacon pieces. Add 1/4 of the chopped scallion. 

For the next two layers: repeat layering 3 sheets of lasagna, 1 rounded cup of cream corn sauce, 1/3 of the potato slices, 1/2 cup mozzarella, 1/2 cup Monterey, 1/4 of the bacon, and 1/4 of the chopped scallion.

For the top layer: add three sheets of lasagna (there is will 3 unused sheets), 1 rounded cup of creamed corn sauce, and the remaining cheeses.

Spray a heavy duty foil with cooking spray. Cover lasagna tightly with foil. Bake for about 40 minutes or until a pointed knife pierces through the layers of lasagna easily. Broil, uncovered for 1-2 minutes or until the cheese becomes lightly golden. Remove from oven. Garnish with the remaining bacon and scallion. Allow to set for about 15 minutes before serving.

bacon recipe source: Thao, In Good Flavor, November 10, 2014