When is bacon wrapped lasagna NOT a good idea? I mean, it’s practically calling your name and I know you’re dying to try it.
A friend of ours told me about this one day when I walked into her house to pick Winston from up daycare. The smell was intoxicating and I knew bacon was cooking but then she told me she wrapped a lasagna in bacon, I was like wait. WUT?!
She nonchalantly said, ‘yeah, I wrapped a lasagna in bacon.’ She then pulled it out of the oven to show me.
Omg. My world stopped.
It was such a brilliant (and decadent) idea. She told me I ‘must’ make it. Honestly, she didn’t have to tell me twice because I already knew I was going to make it.
This is one of those dishes where it’s the dead of winter and you just want a dish that will stick with you for a long time. Not only will it absolutely warm you up but it’ll fuel you for the entire day. I guess you could eat it for breakfast haha, after all, it has bacon in it LOL
But in all seriousness, really — I used an entire pack of bacon and wrapped my lasagna in it. Just like a pretty little package. With bacon all over.
The best kind of present if I do say so myself!!! This would make anyone happy. Bacon + carbs + cheese = LOVE.
Math is so easy when it has food involved.
SERIOUSLY. Can you even? Go grab your favorite pack of bacon and make this now! Your house will smell like bacon and Italian heaven!
Big props to Serena for coming up with this recipe. Brilliant, I say! Bloody brilliant!
Lasagna is better with bacon wrapped around it! This bacon wrapped lasagna will change the way you traditionally make it!
- 12 ounce pack of your favorite sliced bacon
- 6-8 lasagna noodles, cooked to al dente
- 1/2 pound ground beef
- 1/2 large onion, diced
- 2/3 cup marinara sauce
- 1 cup part-skim ricotta cheese
- 3/4 cup shredded whole milk mozzarella cheese
- Chopped fresh basil, for topping
Preheat oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil.
In a 9x5" loaf pan, lay bacon into the bottom of the pan with the sides hanging off the edges on either side. You will have to overlap some of the bacon pieces on top of each other and it's totally okay!
If your bacon keeps slipping, use clips to secure them to the side of the pan.
Add the lasagna noodles to the boiling water and cook until just tender/al dente. They will finish cooking in the oven. Put them directly into a ice water bath when done so the cooking process will stop and they will be cool enough for you to handle with your hands.
While the noodles are cooking, brown ground beef and onions together in a skillet then pour the marinara sauce into the skillet. Season with salt and pepper. Remove from heat and set aside.
Pat dry 1 lasagna noodle then place into the bottom of the loaf pan. Add a bit of the ricotta cheese in a thin, even layer, then add some of the ground beef mixture. Sprinkle a bit of the mozzarella cheese on top then repeat with the next layer.
Repeat until you have filled the loaf pan all the way to the top. Then, take the overhanging edges of your bacon and lay them on top of the lasagna, overlapping is okay.
Bake lasagna for 30-35 minutes or the bacon is crisp and cooked through.
Remove from oven and let sit for 20 minutes before removing and slicing to serve.
Sprinkle freshly chopped basil on top.
*Nutrition facts are an estimate and not guaranteed to be accurate.