Creamed Corn and Bacon Lasagna

Lasagna filled with layers of creamed corn sauce, thinly sliced potatoes, cheese, and bacon. This pasta dish is great for a family dinner but also fancy enough for company.

Good November to all of you! It is that time of year  when some of us to throw caution to the wind and give ourselves permission to increase our intake of foods that are on the sinful side. I’d like to think of it not as a choice but merely as a coping mechanism.

Living in the Northeast, we can expect to have five long months of darkness when waking up and coming home from work. For me, it also means living the next 6 months in turtlenecks and multiple layers since I’m ALWAYS cold. Then there is the cold, snow, sleet, and ice factor to consider. It’s enough to make a girl want to crawl into bed and hibernate throughout the fall and winter seasons.

This is the time of year to seek comfort in food. I am starting out with the Creamed Corn and Bacon Lasagna. It’s a cheesy, bacon-filled, carb-loading plateful of shaking-off-the-winter-blues (okay, so it’s not officially winter yet…but it’s autumn and it’s dark and cold…essentially, it’s winter in my book). This lasagna has a little more carbs than your typical lasagna thanks to the addition of thinly sliced potatoes. I’d like to think of this dish as corn chowder in lasagna form—with layers of potatoes, creamed corn sauce, cheese, and bacon. It will definitely satiate any appetite!

So…the next time you want to have something new, something filling, something delicious, something to pick you up, try this. Invite the neighbors over and commiserate over hot Creamed Corn and Bacon Lasagna!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Saucepan with lid—this pan is stainless steel with Triple Ply construction. It has a cool grip handle and measurement marking. Does not discolor an is nonreactive.
• Wire hand whisk—12-inches long stainless steel whisk for everyday use.
• 9 x 13-inch baking pan—this is ceramic baking dish is refrigerator, microwave, dishwasher, and oven safe up to 500° F. It has a nonslip double handle and is easy to clean.
• Spatula—this set of 3 silicone spatulas has a confetti design and is heat safe up to 428° F.

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Creamed Corn and Bacon Lasagna

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked, Oven Baked/Roasted Cuisine:American Courses:Main Recipe Keys: C Carbohydrate Dairy

Difficulty:BeginnerPrep time: 35 minutesCook time: 40 minutesTotal time:1 hour 15 minutesServings:8 Servings

Description

Lasagna filled with layers of creamed corn sauce, thinly sliced potatoes, cheese, and bacon. This pasta dish is great for a family dinner but also fancy enough for company.

Ingredients

• 1 (16 oz.) pkg. lower sodium bacon
• 1 medium potato (about 1/2 pound)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 cans (14.75 oz.) sweet corn cream style
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 package Barilla Oven-Ready Lasagne
• 1 cup chopped scallion (greens only)
• 2 cups shredded Monterey cheese
• 2 cups shredded mozzarella

Instructions

1. Preheat a large skillet with deep sides on medium high. Cut bacon into 1/2 inch pieces. Add to hot pan. Cook, stirring until crispy, but not hard. Remove from oil and drain on paper towels. Set aside.
2. Fill a small saucepan halfway with water and bring to a boil.
3. Meanwhile, peel and slice potato into 1/8″ slices. Place in water and parboil for 3 minutes. Drain and pat dry with paper towels. Set aside.
4. Melt butter in a medium saucepan on medium heat. Add flour and whisk for about 2 minutes. Increase heat to medium high. Slowly add milk, whisking constantly for about 2 minutes or until thicken and smooth. Stir in cream corn and season with salt, black pepper, and cayenne pepper. Remove from heat.
5. Preheat oven to 375 degrees F.
6. Spray a 9×13 inch baking dish with a non-stick cooking spray. Spread 1 cup of cream corn sauce on the bottom of the baking dish. Top with 3 sheets of lasagna, leaving space in between each for expansion during baking. Spread 1 rounded cup of cream corn sauce over pasta. Layer with a third of the potato slices. Add 1/2 cup of mozzarella and 1/2 cup of Monterey. Sprinkle with 1/4 of the bacon pieces. Add 1/4 of the chopped scallion.
7. For the next two layers: repeat layering 3 sheets of lasagna, 1 rounded cup of cream corn sauce, 1/3 of the potato slices, 1/2 cup mozzarella, 1/2 cup Monterey, 1/4 of the bacon, and 1/4 of the chopped scallion.
8. For the top layer: add three sheets of lasagna (there is will 3 unused sheets), 1 rounded cup of creamed corn sauce, and the remaining cheeses.
9. Spray a heavy duty foil with cooking spray. Cover lasagna tightly with foil. Bake for about 40 minutes or until a pointed knife pierces through the layers of lasagna easily. Broil, uncovered for 1-2 minutes or until the cheese becomes lightly golden. Remove from oven. Garnish with the remaining bacon and scallion. Allow to set for about 15 minutes before serving.  
10. Makes 8 servings.

Keywords:Creamed Corn, Bacon, Lasagna, Pasta, Potatoes

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