Carbonara Lasagna

This Carbonara Lasagna has layers of tender chicken, crispy bacon, and gooey cheese. It is the ultimate creamy, indulgent lasagna experience you will want to make again and again.

Course Dinner

Cuisine Pasta

Keyword Carbonara Lasagna

Prep Time 40

Cook Time 35

1 15

Servings 12

Baking Temp 350°F

Calories 550kcal

Equipment

Rimmed baking sheet
Large pot
Colander
9x13 baking dish

Ingredients

1 ½ pounds sliced bacon
½ medium onion, diced
2 cloves garlic, minced
12 lasagna noodles
3 cups shredded chicken
1 cup whole-milk ricotta cheese
¾ cup grated Parmesan-Romano (or Parmesan)
1 cup heavy cream
4 ounce cream cheese, softened & diced
4 large eggs (3 yolks separated, 1 egg whole)
1 tablespoons chopped fresh parsley
½ teaspoons freshly ground black pepper
8 ounces shredded mozzarella
6 ounces shredded Gruyère

Instructions

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Lay the bacon on the baking sheet in a single layer. Evenly sprinkle the diced onion and minced garlic on top of the bacon. Bake the bacon until golden-brown and crispy, about 14 minutes depending on how crispy you like it and how thick your bacon is. Use tongs to transfer the bacon to a paper towel lined plate to drain. Once cool chop bacon into bite sized pieces.
Next cook the lasagna noodles according to the package. Drain. Rinse with cold water (so the noodles are cool enough to be handled).
Meanwhile in a large bowl, mix together the ricotta cheese, Parmesan-Romano cheese, heavy cream, diced cream cheese, egg yolks, whole egg, fresh parsley, and black pepper until smooth.
Preheat oven to 350°F and grease a 9×13-inch glass or ceramic baking dish.
Assemble the lasagna by spreading a thin layer of the sauce on bottom of the pan. Next layer 3 noodles. Spread a thin layer of the ricotta mixture over the noodles. Sprinkle 1/3 of the chicken and ¼ of the bacon over the ricotta mixture. Then sprinkle ¼ of the Mozzarella and Gruyere cheese over the bacon. Repeat layers 2 times.
Arrange a final layer of noodles, top with remaining ricotta mixture. Then sprinkle on remaining Mozzarella and Gruyere cheese and top with remaining bacon.
Cover with aluminum foil and bake 25 minutes. Uncover and bake an additional 10-15 minutes until bubbly and cheese is browned. Broil for 1-2 minutes for a deeper golden brown.
Let rest 10 minutes before serving.
Garnish with fresh parsley and extra black pepper.

Notes

Some possible additions to this recipe could be fresh spinach leaves, broccoli or other vegetables.

EatWheat.org provides nutrition information for recipes as a courtesy and is an estimate only. This information comes from online calculators and should be considered an estimate, not a guarantee. Varying factors like brand types, natural variations in produce, and ingredient preparation can change the nutritional information in any recipe. For absolute accuracy, calculate your own nutritional information.

Nutrition