Tuesday, January 17, 2017
Bacon, Artichoke, Ranch Lasagna
12 lasagna noodles
2 (12 oz.) cans evaporated fat-free milk
3 T. all-purpose flour
1 ½ T. dry ranch seasoning
1 (14 oz.) can artichoke hearts, chopped
4 strips bacon, cooked and crumbled
1 (16 oz.) carton part-skim ricotta cheese
3 cloves garlic, minced
1 large egg
1/4 c. grated parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
2 c. shredded Italian cheese blend
1 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
1] Preheat oven to 350 F.
2] Lightly coat a deep 13x9-inch baking pan with nonstick cooking spray.
3] Cook lasagna noodles according to package directions.
4] While noodles are cooking, whisk together milk, flour, and seasoning in a saucepan over medium heat.
5] Continue cooking milk mixture, stirring regularly, until it is thick enough to coat the back of a spoon.
6] Meanwhile, in a medium bowl, stir together artichoke hearts, bacon, ricotta cheese, garlic, egg, parmesan cheese, salt, and pepper.
7] In a separate medium bowl, stir together Italian cheese, mozzarella, and parmesan.
8] To assemble, place 1/2 cup sauce into bottom of baking pan.
9] Place 3 lasagna noodles over sauce.
10] Gently spread 1/4 filling mixture over noodles.
11] Sprinkle with 1/2 cup cheese blend.
12] Pour 2/3 cup sauce over cheese.
13] Repeat layer with remaining ingredients.
14] For the final layer, pour the remaining sauce over the filling, and then top sauce with remaining cheese blend.
15] Cover pan with greased foil, and bake for 45 minutes.
16] Uncover, and continue to bake for 10-15 minutes.
17] Let lasagna stand for 10 minutes before serving.