Spicy Bacon Lasagna

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Meet my new favorite lasagna! This Spicy Bacon Lasagna is simple yet delicious. It’s topped with avocado salsa for a special twist. This is by no means your traditional lasagna, so it just needs to be given a little life. You can control the spiciness of this dish by adding more or less jalapenos. Keep in mind that some jalapenos are much spicier than others. When you chop a jalapeño, you can smell it and know how hot it is. If it burns your eyes and nostrils when you smell it, your nose is really hot. Sometimes jalapenos are pretty mild, so if you really want to bring the heat, you may need more than one. You are the best judge of how much heat you can handle. If it were up to my husband, I’d switch in some Havanas to really bring the heat. No thanks, I’m a Mexican girl and I don’t think that’s going to change anytime soon!

Spicy Bacon Lasagna in a Porcelain Pan

This is a sponsored conversation written by me on behalf of Ragu. Opinions and text are mine.

Spicy Bacon Lasagna with Onions, Jalapenos, and Cilantro. Topping it off is fresh guacamole salsa, a twist on classic lasagna. Also, hello! bacon!

Preparation time 30 minute

cooking time 30 minute

total time 1 Hour

raw material

  • 12 ounce. bacon
  • 1 onion diced
  • 1 chili Diced (adjust amount according to desired spiciness)
  • 2 cup chopped cilantro
  • 15 ounce curd
  • 1 Egg
  • 1 teaspoon Salt
  • 1 teaspoon paprika
  • 9 ounce Packaged Instant Pot Lasagna Noodles
  • 1 jar Creamy Ragu Mozzarella Sauce
  • 2 cup shredded mozzarella cheese
  • 2 roma tomatoes diced
  • 1 avocado diced
  • 1 lime Juiced

instruct

  • Place bacon strips in a single layer on a foil-lined 4-sided baking sheet. Place in a cold oven set to 400 degrees. Bake for about 20-25 minutes (depending on bacon thickness) until crisp. Once crisp, remove from the baking dish and drain on a plate lined with paper towels.

  • Meanwhile, in a small bowl set aside about 1/4 cup diced onion, 2 teaspoons diced jalapeños, and 1/2 cup fresh cilantro for avocado salsa. Sauté remaining onion and jalapenos in large skillet over medium-high heat until onion is translucent, about 5 minutes.

  • In a mixing bowl, whisk together the ricotta cheese, eggs, salt, and paprika. Toss the cooked onions and jalapenos into the mixture, add about 1 cup of the cilantro and stir.

  • Lightly grease a 9×13 pan and reduce oven temperature to 375 degrees.

  • Cover the bottom of the pan with a spoonful of ragu sauce, just enough to lightly coat the bottom of the pan. Spread out the noodles and cover the pan in one layer, overlapping slightly. Pour 1/3 of the remaining Ragu sauce over the noodles. Spread half of the ricotta mixture over the noodles. Crush 1/3 of the bacon over the ricotta. Repeat with second layer of noodles, ragu, ricotta, and bacon. Top it with the final layer of lasagna and the remaining 1/3 of the ragu sauce. Sprinkle the shredded mozzarella cheese over the top, then crumble the remaining bacon over the top.

  • Cover the pan with aluminum foil and bake for about 25 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese starts to brown. Let stand for about 10 minutes before serving.

  • While the lasagne is baking, make the salsa by tossing the roma tomatoes, avocado, and lime juice with the reserved onion, jalapeño, and cilantro.

  • Sprinkle remaining 1/2 cup cilantro over baked lasagna before serving. Serve single slices of lasagna over the avocado salsa.

Calories: 533kcal | carbohydrate: 31G | protein: twenty threeG | fat: 34G | Saturated fat: 14G | cholesterol: 97mg | sodium: 812mg | Potassium: 452mg | fiber: 3G | sugar: 2G | Vitamin A: 1000unit | Vitamin C: 11.2mg | calcium: 277mg | iron: 1.4mg