Now that it’s really cold outside, I want to eat pasta all of the time. And, you know, I’m seven months pregnant so nothing sounds better than carbs and cheese.
This week we made lasagna – but we mixed it up a bit. We traded in your typical red sauce for alfredo and swapped out the filling for a creamy pea and bacon mixture. This recipe originally came from a cookbook we have called Poor Girl Gourmet, but after making it a few times, I’ve tweaked it to fit our tastes.
This dish is perfect for cold evenings when you want your food to warm you after a long day of work. This dish is also light enough that it’s ideal for summer evenings, especially when made with garden fresh peas. I also want to note, that neither my husband nor I are a big fan of straight up cooked peas, but we absolutely love this lasagna.
Bacon, Pea, Alfredo Lasagna
What you need:
- 1 cup cooked peas
- 1 tsp Thyme
- ¼ cup of water, as needed
- 1 cup ricotta
- 2 tbsp parmesan
- 4-6 strips cooked bacon, crumbled
- 8 lasagna noodles, cooked
- 2 tbsp butter
- 2 oz cream cheese
- ¾ cup heavy whipping cream
- ¼ cup parmesan
Begin by cooking your peas. Once tender, add your peas and the water they were cooked in with the Thyme into a food processor. Blend well. If the mixture is too dry for your peas to break down, add a bit of water (no more than a quarter cup). If you don’t have a food processor, you can always use a potato masher. Your peas should be mashed well and not runny. They will sort of resemble baby food, but that’s the preferred consistency.
Mix your pea puree with the ricotta cheese and 2 tablespoons for grated parmesan cheese. Cover your filling and place it in the fridge until you’re ready to assembly your lasagna.
Begin boiling salted water to cook your lasagna noodles. If you feel like going the extra mile, check out how to make homemade noodles in this post. While preparing your noodles, you will also need to fry your bacon. Don’t forget to throw an extra piece in your skillet – the cook always deserves a special treat and it might as well be bacon!
Once your ingredients are prepped and ready to go, preheat the oven to 350 degrees. Pull out your 9×13 pan and grease well with olive oil.
Layering the lasagna is simple. Noodles. Pea/ricotta mixture. Sprinkle on crumbled bacon. Repeat. You should have enough to make three full layers and top off the lasagna with the last two noodles.
I like to put a pat of butter on top of the lasagna before placing in the oven. Place your lasagna in your preheated oven for 20-25 minutes.
With the lasagna in the oven, now is the time to make your sauce. I keep my alfredo sauce pretty simple: butter, cream cheese, heavy whipping cream, and parmesan.
In a small saucepan, melt the butter and cream cheese over medium heat. The butter will practically melt itself once the heat is turned on, but the cream cheese takes a bit of tender love and care. I use a spatula to help smoosh down – smoosh is a word, right? – and stir the cream cheese.
Once mostly melted, add the heavy whipping cream and grated parmesan. Allow the sauce to cook on low heat, while stirring occasionally. This helps the sauce to thicken into the creamy alfredo sauce we all know and love.
When your lasagna is finished, remove from the oven and smother with the alfredo sauce. Allow the dish to sit 2-3 minutes before slicing and serving.
Now, my friends, you have a delicious dinner waiting for you. I’ll leave you to your creamy, cheesy, bacony dinner and wish I was eating it too.
And as always, may your hearts be full!