BACON, CHEESE AND ZUCCHINI LASAGNA

This dish was really good.  Even the Mayor liked it.  But when you think about it, how can you go wrong?

I mean really, bacon and lots of it.  I think it can be a real toss up between bacon and butter.  I know everyone says everything taste better with butter and it does but put bacon into the mix and it’s a toss up.

RECIPE

1 28 Oz. Can Of Tomatoes

1-2 Lbs. of Ground Beef

1 Onion, Chopped

1 Clove Garlic, Grated

Salt And Pepper To Taste

Bacon, Enough To Completely Cover The Inside And The Edge Of The Pan, With Hangover

Mozzarella,To Taste

1 Tub Of  Ricotta Cheese

1 Egg, Beaten

Provolone, Enough to cover Top Layer Or To Cover Any Other Layer You Want To

PREPARATION

SAUCE

Make the sauce by frying 1 chopped onion in a saucepan when it becomes translucent add some minced garlic, fry a bit, add the ground beef.  Fry until meat has browned, add the canned tomatoes which have been made into a liquid through the magic of a processor.  Add salt and simmer partially covered for about 1 hour,

LASAGNA

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Line the pan with bacon, trying not to leave any gaps.

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Place a layer of sauce on top of the bacon

Then a layer of ricotta cheese that has been mixed with a beaten egg.

Followed by a layer of shredded mozzarella.

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Add a layer of zucchini and repeat all the above steps until you fill your pan.

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Finishing with a layer of provolone. This cheese could also be added in the layering process.

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Fold the bacon over the filling, cover and bake at 350, until all has been heated throughout and all the cheese has melted.  As far as a specific time I can’t say.  It all depends on the pan size and the amount.  What I usually do  is after about 1 hour, I take a spoon and insert it into the middle, deep down, removing some of the filling and tasting it.  If the zucchini is to your liking and the rest is super hot remove and enjoy.

IMG_7098 (2)You also can blot the top with a paper towel to soak up some of the fat.

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ENJOY!

 

 

 

 

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