BacoBurger Lasagna!

We are sharing one of our favorite Baco Recipes, for BacoBurger Lasagna!

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bacolasagna 5

Lasagna Recipe 

    1. In a large skillet, brown three crumbled 5 oz. BacoBurgers over medium-high heat (don’t discard the drippings!). Once browned, relocate the meat to a large sauce pot, but retain the drippings in the skillet. Add to the skillet 1 stalk of celery chopped, 1 chopped carrot, 1 chopped onion, and a pinch of black pepper (no salt needed), and saute over medium-high heat until vegetables are softened and slightly browned. Add 1 minced garlic clove and cook for a few more minutes over medium heat. Relocate sauteed vegetables to the sauce pot. Add to the sauce pot 1 can of tomato paste and 1/4 cup of pinot grigio. Bring the sauce to a boil, then reduce heat, add 1/4 cup of whole milk, and simmer for 45 minutes.
    2. In a separate sauce pan, melt 1 tbsp butter, and stir in 1 tbsp of flour. Mix for a few minutes over medium-low heat until smooth and beige-colored. Add 1/2 cup of milk, whisking vigorously until blended. Add another 1/2 cup of milk, whisking vigorously until blended. Cook over medium-low heat, stirring constantly, until slightly thickened. Add a pinch of salt & pepper and a pinch of nutmeg.
    3. In a bowl, combine 1/2 lbs of ricotta with 1/2 lbs of shredded mozzarella and 1/8 lbs of parmesan.
    4. In a buttered baking dish, assemble the lasagna. On the bottom, begin with a layer of lasagna noodles (uncooked is fine!) which have been dunked in the cream sauce. Add a full layer of the BacoBurger meat sauce. Then add another layer of lasagna noodles which have been dunked in the cream sauce. Add a full layer of the cheese filling.  Add another layer of lasagna noodles which have been dunked in the cream sauce. Add a layer of the BacoBurger meat sauce topped with a layer of the cheese filling. Finally, add the top layer of cream sauce-dunked lasagna noodles. Sprinkle the top with shredded mozzarella and parmesan. Cover the dish with tinfoil and bake in a 375° oven for 30 minutes. Remove the tinfoil, drizzle the top of the lasagna with cream sauce, and bake for 5 to 10 more minutes until bubbly & brown.

 

 

 

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