Spinach bacon lasagna — Do you have a particular vegetable that you always end up cooking the same way? If you’re fed up with steamed, bland spinach, this quick dinner recipe is perfect. Deliciously comforting, this lasagna is a meaty masterpiece, with a goat cheese filling studded with bacon, a crunchy layer of crushed hazelnuts, and a topping of fresh mozzarella. With a green salad on the side, this hearty lasagna makes a great dinner for the whole family.
Photo credit: © Eatwell101.com
Ingredient list for the bacon and spinach lasagna
Serves 8:
- 1 pack of no-boil lasagna noodles
- 2 2/3 lbs (1.2kg) of fresh spinach
- 2/3 lb (300g) goat cheese
- 14 slices of smoked bacon
- 1 1/2 oz (40g) shelled hazelnuts
- 2 eggs
- 1 ball of mozzarella
- 1 2/3 cup (40cl) liquid cream
- 3 tablespoons olive oil
- 1 pinch of nutmeg
Directions
1. Preheat your oven to 360°F (180°C).
2. In a large skillet, cook the fresh spinach in 2 tablespoons of olive oil until it begins to wilt. If using frozen spinach, let it thaw, and sauté for 4/5 minutes in a pan with 2 tablespoons of olive oil.
3. Drain for 10 minutes in a colander. Season with salt and pepper.
4. Grease the bottom of the lasagna pan with a tablespoon of olive oil. Lay 4 lasagna noodles in the bottom, slightly overlapping. Cover them with a layer made of half the spinach, half the goat cheese, crumbled. Top with bacon slices (use 5 slices per layer) and sprinkle with crushed hazelnuts.
5. Cover with lasagna noodles and repeat the same process: a spinach layer, then goat cheese, bacon, nuts (keep some hazelnuts for the decoration ). Cover with lasagna.
6 . In a bowl, beat 2 eggs, add cream gradually to obtain a homogeneous mixture, add salt and pepper, and a pinch of grated nutmeg.
7. Cut the ball of mozzarella into fifteen pieces. Place mozzarella on top of the lasagna and sprinkle with the remaining slices of bacon that you have minced, and nuts.
8. Cover with one-half of the egg-cream preparation and put your dish in the oven for 35 minutes.
9. After 15 minutes, pour the rest of the cream over the lasagna egg and bake for 20 minutes more.
10. Take the lasagna from the oven, cover it with aluminum foil, and wait for 10 minutes before serving.
You can accompany this dish with an endive and corn salad. If you want to prepare in advance, cook for 25 minutes and let rest for 30 minutes at 320°F (160° C) covered with aluminum foil.
(Photo by Anne Desplancke)
Easy Bacon Spinach Lasagna Recipe
- 1 pack of no-boil lasagna noodles
- 2 2/3 lbs (1.2kg) of fresh spinach
- 2/3 lb (300g) goat cheese
- 14 slices of smoked bacon
- 1 1/2 oz (40g) shelled hazelnuts
- 2 eggs
- 1 ball of mozzarella
- 1 2/3 cup (40cl) liquid cream
- 3 tablespoons olive oil
- 1 pinch of nutmeg
Instructions
- Preheat your oven to 360°F (180°C).
- In a large skillet, cook the fresh spinach in 2 tablespoons of olive oil until it begins to wilt. If using frozen spinach, let it thaw, and sauté for 4/5 minutes in a pan with 2 tablespoons of olive oil.
- Drain for 10 minutes in a colander. Season with salt and pepper.
- Grease the bottom of the lasagna pan with a tablespoon of olive oil. Lay 4 lasagna noodles in the bottom, slightly overlapping. Cover them with a layer made of half the spinach, half the goat cheese, crumbled. Top with bacon slices (use 5 slices per layer) and sprinkle with crushed hazelnuts.
- Cover with lasagna noodles and repeat the same process: a spinach layer, then goat cheese, bacon, nuts (keep some hazelnuts for the decoration ). Cover with lasagna.
- In a bowl, beat 2 eggs, add cream gradually to obtain a homogeneous mixture, add salt and pepper, and a pinch of grated nutmeg.
- Cut the ball of mozzarella into fifteen pieces. Place mozzarella on top of the lasagna and sprinkle with the remaining slices of bacon that you have minced, and nuts.
- Cover with one-half of the egg-cream preparation and put your dish in the oven for 35 minutes.
- After 15 minutes, pour the rest of the cream over the lasagna egg and bake for 20 minutes more.
- Take the lasagna from the oven, cover it with aluminum foil, and wait for 10 minutes before serving.
- You can accompany this dish with an endive and corn salad. If you want to prepare in advance, cook for 25 minutes and let rest for 30 minutes at 320°F (160° C) covered with aluminum foil.
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