Description
Creamed corn sauce, thinly sliced potatoes, bacon and cheese all wrapped up in a wonderful lasagna.
Ingredients
- 1 package (16 Oz. Size) Lower Sodium Bacon
- 1 whole (1/2 Lb. Size) Potato
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 2 cups Milk
- 2 cans (14 3/4 Oz. Size) Cream-Style Sweet Corn
- ¾ teaspoons Salt
- ½ teaspoons Black Pepper
- ¼ teaspoons Cayenne Pepper
- 1 package (9 Oz. Size) Barilla Oven-Ready Lasagna Noodles
- 2 cups Shredded Mozzarella
- 2 cups Shredded Monterey Jack Cheese
- 1 cup Chopped Scallion (greens Only)
Preparation
Preheat a large skillet with deep sides on medium high. Cut bacon into 1/2 inch pieces. Add it into the hot pan. Cook, stirring until crispy, but not hard. Remove bacon from the pan 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 potato slices in the boiling 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 thickened and smooth. Stir in creamed corn and season with salt, black pepper and cayenne pepper. Remove from heat.
Preheat oven to 375 F.
Spray a 9×13 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 jack over the top. Sprinkle with 1/4 of the bacon pieces. Add 1/4 of the chopped scallions.
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 jack, 1/4 of the bacon, and 1/4 of the chopped scallion.
For the top layer: add three sheets of lasagna (there will be 3 unused sheets leftover), 1 rounded cup of creamed corn sauce, and the remaining cheeses. There will be some bacon and scallion remaining. Set that aside for the topping.
Spray a long sheet of heavy duty foil with cooking spray. Cover lasagna tightly with foil (sprayed side down). Bake for about 40 minutes or until a pointed knife easily pierces through the layers of lasagna. Remove foil and turn on the broiler. 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.
