Bacon, Meatball & Sun Dried Tomato Carbonara Lasagna

Where do you do your best thinking? For me I usually have my best ideas in the shower or the pool or while I’m driving or … – LOL it always seems to be someplace where paper and pen are NOT handy. I always tell myself I’ll remember, but then the errands and appointments take over and many times I forget for days on end if I remember at all.

Fortunately I remembered this one.  I will be making this one MANY times over! 

Note: A while back I started using Ronzoni oven ready lasagna noodles.  I love them. They turn out perfect EVERY time and you don’t have mess with noodles tearing or being hot and sticky!

BACON, MEATBALL & SUN DRIED TOMATO CARBONARA LASAGNA

MEATBALLS
1 pound ground chuck
1/2 sleeve saltine crackers
1 teaspoon Italian herbs
1/2 teaspoon white pepper
1 JUMBO egg
4 green onions, minced
1/4 cup Parmesan cheese

    • With your hands blend together all ingredients until well mixed.
    • Form 1/2 inch meatballs.
    • Brown meatballs over a medium heat until outsides are seared well.
  • Drain on paper towels.

FILLING
15 ounces whole milk Ricotta cheese
1 JUMBO egg
1 teaspoon Italian herbs

  • Whisk together and set aside.

SAUCE
1 batch Alfredo sauce (recipe below)
3 tablespoons Classico Sun Dried Tomato Pesto

    • Prepare Alfredo sauce per recipe below.

ASSEMBLY

    • Preheat oven to 350 degrees.
    • Spread a nice layer of sauce on the bottom of the baking dish.
    • Add a layer of lasagna noodles.
    • Add a layer of ricotta filling.
    • Add meatballs in a single layer.
    • Top with the remaining ricotta filling.
    • Sprinkle crumbled bacon on top.
    • Add another layer of lasagna noodles.
  • Spread remaining sauce on top of noodles.
    • Sprinkle a nice layer of mozzarella cheese on top about 2 cups finely grated, cover and bake 35 minutes.
    • Remove lid and bake 10 more minutes until top is golden .
  • Let rest 5-10 minutes before cutting into.

ALFREDO SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

    • Melt butter in a saucepan.
    • Add garlic and saute until fragrant. 
    •  Gradually add heavy cream, stirring constantly. 
    • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
  • Whisk in egg quickly and heat through.

 

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