In an effort to channel my inner Nick, I decided to try my hand at a beloved childhood dish that I’ve never had much of a  fondness for: lasagna. That was about as much as my inner non-conformist could take, so I let her choose the filling for my creation. The result? A dual colored lasagne featuring white sauce with pears, red sauce with bacon, and a whole lot of parmesan cheese. I guess I have a thing for incorporating sweet fruits into savory dishes. It sounds very strange, I know, but the combination is actually very tasty.

:Ingredients:

  • 2 cups white sauce with thyme (recipe to follow)
  • 2 cups red sauce
  • 2.5 cups shredded Parmesan cheese
  • 1 lb bacon, chopped into squares .5″ in width, fried and drained
  • 3 ripe pears, peeled and sliced thinly
  • lasagna noodles, dimensions to fit your pan and enough for 3 layers (DON’T COOK THEM! Dry noodles are easier to work with and they cook thoroughly during the baking process.)

Preheat the oven to 375 degrees Fahrenheit, and grease a 6x10x3 inch baking dish. (You really can use any baking dish with dimensions close to this, you just might need more or less of the ingredients.) Using one half of the white sauce, make an even layer on the bottom of the dish. Top this with a quarter of the Parmesan. Layer on one row of lasagna noodles. Layer 2: one half of the red sauce in an even coat, one half of the bacon, another portion of the parmesan, a layer of noodles. Layer 3: one half of the remaining white sauce, the sliced pears (if you don’t use them all, don’t worry), a portion of the parmesan, the remaining lasagna noodles. Layer 4: the rest of the red sauce, the rest of the bacon, the rest of the parmesan.

Using a piece of tinfoil, cover the dish. Bake for 60-70 minutes, until the noodles are cooked and the cheese is brown and bubbly. If the noodles are cooked before the cheese bubbles to your satisfaction, you can place the pan under the broiler for a few seconds.

Let stand for at least 15 minutes before serving.

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:Ingredients for White Sauce:

  • 1 cup sour cream
  • 1 cup milk
  • 1 tsp corn starch
  • .5 tsp salt
  • 1 tbsp fresh chopped thyme
  • a few grinds black pepper

Combine all liquid ingredients and the corn starch in a small saucepan. Place over low heat and whisk until thickened. Remove from heat and continue whisking until cooking process has halted, to avoid lumps forming. Add seasonings and combine.

Very good on pasta or fresh veggies as well as in the Lasagne Moderna.

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