Wednesday, June 03, 2020

Stovetop Bacon Lasagna

Whoever heard of stovetop lasagna? This Real Simple recipe is actually pasta that is cooked directly in the sauce, in a pot on the stovetop. And it is (predictably) delicious. I’m going to recommend against thick-cut bacon, though, because I didn’t like its texture when it was cooked but no longer crisp; that being said, I’m increasing the quantity. I used 9 ounces of pasta instead of 8 (because I had leftovers of two packages to use up instead of buying anything). Also, while I admit that this dish would have been much prettier, and slightly better, with basil, there were simply no fresh herbs to be found anywhere at the store. This crowd-pleaser recipe makes 4 generous servings, or 6 smaller servings; it would be perfect with a green salad or bread on the side.

2 Tbsp. olive oil
8 oz. bacon slices, cut into 1-inch pieces
1 large onion, thinly sliced
3 cloves garlic, finely chopped
½ tsp. crushed red pepper (I omitted that)
¼ tsp. kosher salt
3 Tbsp. tomato paste
1 8-oz. package no-boil lasagna noodles, broken into large pieces
1 28-oz. can crushed tomatoes
2 cups low-sodium chicken broth
½ cup torn fresh basil, plus more for serving
½ cup lactose-free ricotta cheese (see here)
4 oz. shredded lactose-free cheese (such as mozzarella or even cheddar)

Heat oil and bacon in a deep oven-safe skillet with a lid (I used a Dutch oven) over medium-high; cook, uncovered, stirring often, until bacon is just crisp, 8 to 12 minutes (or less if you’re not using thick-cut bacon). Stir in onion; cook, stirring often, until onion is softened, 5 or 6 minutes. Add garlic, crushed red pepper, and salt; cook, stirring constantly, for 1 minute. Add tomato paste and stir to coat.

Scatter noodle pieces over onion mixture in skillet (do not stir). Pour crushed tomatoes and stock over mixture; sprinkle with basil (do not stir). Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, undisturbed, until noodles are al dente, about 10 minutes. Uncover; continue simmering, gently stirring and separating any noodles that are stuck together, until noodles are tender and tomato sauce is slightly thickened, 5 to 7 minutes. Remove from heat.

Preheat broiler with rack in upper third. Dollop lasagna with ricotta and top with shredded cheese. Transfer to oven and broil until cheese is browned in spots and melted, 3 or 4 minutes. Top with fresh basil.

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