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Lasagna Carbonara Recipe

Lasagna Carbonara
Source: Pillsbury

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Ingredients

  • 9 uncooked lasagna noodles
  • 10 slices bacon, crisply cooked and crumbled
  • 3 tablespoons butter
  • 3 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 cups heavy whipping cream
  • 1 1/4 cups Progresso™ chicken broth (from 32-oz container)
  • 2 cups shredded Italian cheese blend (8 oz)
  • 2 cups chopped cooked chicken
  • 1 1/2 cups frozen sweet peas
  • Chopped fresh basil leaves, if desired
PREP TIME
35m
COOK TIME
1h
TOTAL TIME
1h35m
YIELD
12 servings

Instructions

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain lasagna noodles as directed on package.
  • Reserve 2 tablespoons crumbled bacon for topping after baking.
  • Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until golden.
  • Stir in flour, salt and pepper; cook until thickened.
  • Stir in whipping cream and broth; heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Stir in 1 cup of the cheese. Remove from heat.
  • Spoon and spread 1/2 cup sauce in bottom of baking dish; top with 3 noodles.
  • Add chicken, remaining crumbled bacon and frozen peas to remaining sauce in saucepan.
  • Spread one-third of the sauce mixture (slightly less than 2 cups) over noodles.
  • Top with 3 noodles. Repeat with one-third of the sauce mixture and remaining 3 noodles.
  • Top with remaining sauce mixture.
  • Cover with foil. Bake 35 minutes; uncover, and sprinkle with remaining 1 cup cheese and reserved bacon.
  • Bake 8 to 10 minutes longer or until heated through and cheese is melted. Let stand 15 minutes before cutting.
  • Sprinkle with chopped basil.

Dinner

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A recipe from Pillsbury

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