Friday, September 7, 2012

Carbonara Lasagna

I made this for my going away party back in Austin.  I think it was a hit, there was none left.
Lasagna noodles (I like the whole wheat kind) cooked in boiling water for 8 minutes
1 pound shredded Mozzarella cheese
4 ounces shredded Parmesan
16 ounces ricotta
4 cups milk or half and half and beat in the next ingredient
5 eggs 
2 large onions peeled and diced into 1/2 inch pieces
1 pound bacon  or you can also use Capocola which is what I used
1/4 cup Marsala
3 tablespoons AP flour
pepper to taste

Cook the bacon or Capocola until crispy.  Remove from pan and rough chop.  To the pan with the bacon fat, add the onions and cook until translucent, remove and set aside  Add the Marsala and reduce to syrup.  Add the flour and stir well, cook another minute.  Add the egg and milk mixture and bring to a boil.  Simmer until thickened.  To assemble the lasagne spoon some sauce into the bottom of the pan, place a layer of cooked noodles over it.  Spread out half the ricotta onions and bacon.  Then top with a third the cheeses.  Spoon more sauce over that layer and then add another layer of noodles.  Repeat with all the same stuff.  Top with last layer of noodles, then pour the remainder of the sauce on top, then top with the last of the cheese.  Cover with parchment paper then seal with aluminum foil.  Bake in hot oven 375 for an hour.  Let sit for a half hour at least.  Then serve it.  It is pretty cool.  Oh yeah, the Carbonara part, top with a lot of fresh ground black pepper. 

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