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Actual Recipe Involved – Bacon and Egg Lasagne

20 Jan

be lasagne originalIngredients (total for shopping):

Tomato sauce (ours was homemade to avoid mushrooms, gluten)
Gluten Free Lasagna noodles (Pasta Joy rice noodles)
2 lbs bacon, cooked to crispy
500 g Cotija cheese crumbled
18 eggs
3 med sweet potatoes (white), shredded
1 tsp sriracha hot sauce
1 tsp dry mustard
1/4 tsp ground pepper
1/2 cup milk
1 cup finely diced leek
2 boxes frozen spinach
1 500 ml container ricotta cheese
8-10 med sized tomatoes
1 med sized zucchini
2 Tbsp fresh oregano, chopped
2 Tbsp oil
1 cup shredded cheese

To break up the pain of all this cooking we made the Simple Tomato Sauce and Mousaka layer ingredients the day before.

be lasagna prep

Mousaka layer:
8-10 med sized tomatoes
1 med sized zucchini
2 Tbsp fresh oregano, chopped
2 tsp grape seed oil

This one takes some extra prep time. This layer actually doesn’t really resemble mousaka at all. I am now thinking my next lasagne will have a bechemel top layer though. Anyway, early in the day or even the night before cut the tomatoes into at least eight pieces. Also cut the zucchini into bite size pieces, place tomatoes and zucchini evenly on 1-2 cookie sheets. Drizzle with oil, sprinkle with oregano and “roast” in the oven at 250/121 degrees for at least 1 hour. This sweetens the veg with a nice roasted flavour.

Egg Layer:
15 eggs
3 medium sweet potatoes (white), shredded
1 tsp sriracha hot sauce
1 tsp dry mustard
1/4 tsp ground pepper
1/2 cup unsweetened almond milk
1 cup finely diced leek, we used the milder green parts
1 tsp bacon fat
250 g Cotija mexican cheese, crumbled

In a frying pan heat the tsp of bacon fat, add the diced leek to soften, caramelize. Leave on med heat.
In a bowl crack 15 eggs, add milk and whisk with a fork. Add sriracha sauce, mustard, pepper and crumbled cheese. Stir until mixed and add to frying pan. Add grated sweet potato and keep on heat until mostly cooked. I looked for scrambled egg texture, but runnier that you see at the restaurant buffet cart. Put aside until your other layers are ready.

Spinach layer:
2 boxes frozen spinach, thawed
1 500 ml container ricotta
1/2 cup shredded sharp cheddar
1 egg

Squeeze the excess moisture out of the frozen spinach and place in a bowl, add the egg, grated cheddar bacon bits and ricotta, stir and set aside until construction.

While it’s a bit of a pain, we pre-cooked the lasagna noodles. Follow the directions on the box and be sure to rinse in cold water. We learned on the 2nd attempt it really is helpful with the GF noodles to pre-cook them.

CONSTRUCTION:

be lasagna construction

Spray oil on a 9x 13 glass dish (we had enough for an extra 8×8 casserole)
Spread a layer of tomato sauce in the bottom of the dish.
Place a single layer of noodles.
Spread a thin layer of tomato sauce, then spread an even layer
using all of the egg layer (this is why we had an extra one)
Place a single layer of bacon
Spread an even layer using all of the Spinach mixture (don’t forget your spare)
Place a single layer of noodles
Spread in even layer using all of the “Mousaka” (don’t forget your spare)
Fill the spaces around your roasted veg with tomato sauce
Place any remaining noodles
Spread out the rest of your tomato sauce on top (don’t forget your spare)
Evenly spread the remaining crumbled Cotija cheese and place in a 350F/175 C oven for 35 minutes

At 35 minutes add your over easy fried egg and smile bacon for garnished, smiling lasagna and back in the oven for 15 more minutes.

On our second attempt we didn’t pre-cook the rice pasta noodles and paid for this with at least twice the cooking time

be lasagna wrappedThis recipe also made a few extra smaller ones for our communal freezer.

be lasagna extrasAt some point in your cooking you actually get to eat some of this tasty creation.

be lasagna slice

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