It’s been a while since I’ve posted a recipe with bacon.
This needs to be fixed immediately.
Heaven forbid you, or even me for that matter, forget my strong affection with those yummy crunchy buttery crispy strips.
I’m drooling just talking about it.
Soooo does anyone have some bacon I go inhale right now??
Pumpkin Bacon Asparagus Lasagna
1/2 a box of lasagna noodles (9 noodles)
2 c. of asparagus,chopped
1/3 package of turkey bacon,chopped
1/2 an onion, chopped
1 c. pumpkin puree
3 c. ricotta cheese
3/4 c. Parmesan cheese, grated
2 c. mozzarella grated
1 tbsp. Italian seasoning
1 tbsp. basil
Salt and Pepper
Cook noodles in boiling water until al dente. Drain and set aside.
Meanwhile, in a medium sized skillet saute bacon and onions together over medium heat, until crisped and cooked through (you can add a splash of oil if you need to). Once those are cooked, remove from the pan and set aside. In the same pan put about 1 teaspoon of olive oil and then saute the asparagus for a just a few minutes (you want them to be tender but still crunchy).
In a small mixing bowl, mix together the pumpkin and 1 cup of the ricotta. Set aside. In another bowl, mix together remaining ricotta, 1/4 cup of Parmesan, 1/2 cup of mozzarella, the egg and the seasonings (To ensure I get the right amount of flavor, I like to mix everything except the egg together, then taste it to make sure the seasonings are how I like them to be, before mixing in the egg).
Begin layering your ingredients in a greased 13″ x 9″ pan. First put a very small amount of the pumpkin mixture, then 3 noodles, ricotta mixture, pumpkin mixture, bacon, asparagus and mozzarella. Repeat and then finish the top off with the remaining 1/2 cup of Parmesan.
Bake at 350 degrees for 20-30 minutes, or just until cheese starts to brown and bubble. Serve warm with a salad and garlic bread.