Cheesy Bacon Lovers Lasagna The Bomb Recipes

Steps:

• Fry the onions in the oil for about 15 mins until golden. Add the oregano and bacon and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.
• Meanwhile, make the white sauce. Pour the milk into a pan and tip in the butter and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened. Season with salt, pepper and nutmeg.
• Spoon a third of the tomato sauce on the base of a lasagne dish. Top with a third of the lasagne sheets. Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne. Pour over the white sauce and scatter with the cheese and an extra grating of nutmeg. Chill. If eating straight away, bake at 190C/170C fan/gas 5 for 40 mins until golden and bubbling. Scatter with basil, if you like, and serve with a salad and garlic bread.
• To freeze, cool completely, then wrap in cling film, then foil. Will store for 3 months. To serve, thaw for 6 hrs in a cool place. Unwrap and bake at 190C/170C fan/gas 5 for 50-60 mins until thoroughly heated through.

Steps:

• For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
• For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
• In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
• Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
• Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

Steps:

• 1. Cook your bacon at 375 degree F. for 20 - 25 minutes, on foil lined sheet pan. Drain on paper towels.
• 2. Mix the cheeses together. Reserving 1 cup. Cover & set aside.
• 3. Heat oil in a large skillet or dutch oven over medium heat, add ground beef, onion, salt, pepper, Italian herb paste and garlic paste. Cook and stir until onion is tender and ground beef is no longer pink. Reserve 12 - 13 slices of bacon and crumble the rest into ground beef mixture.
• 4. Add the sauce and drained tomatoes. Simmer for 10 - 15 minutes, stirring often.
• 5. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish or grease. Spread 1 cup sauce on bottom of dish. Lay 3 noodles over sauce, opposite of the length of the dish, they should fit perfectly.
• 6. Spread about 3/4 cup sauce over noodles and lay 3 slices of bacon over sauce.
• 7. Next, sprinkle evenly with half of the cheese mix. A little more sauce and 3 more noodles. Spread another cup of sauce, remainder of cheese, 3 more slices of bacon.
• 8. Lastly 3 more noodles. Spread top with remaining sauce and 6 - 7 slices of bacon. Sprinkle evenly with reserved cheese. Sprinkle with dried parsley. Cover with foil and bake for 30 - 35 minutes.
• 9. Remove foil and place back into oven for another 12 0 15 minutes or until cheese is melted and lasagna is bubbling.
• 10. Leave set for about 5 minutes before serving. This gives the lasagna time to set up. Serve with a salad and garlic bread and you have one awesome dinner.

Steps:

• Preheat a gas grill for medium heat (350 degrees F (175 degrees C)), or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
• Slice chicken breasts in half lengthwise. Transfer to a resealable plastic bag, seal, and pound to 1/4-inch thickness with a meat mallet. Season with salt and pepper.
• Mix Monterey Jack cheese and cream cheese together in a bowl. Fill jalapeno halves with cheese mixture, using about 1 tablespoon in each one.
• Place 1 stuffed jalapeno with the cheese side down in the middle of each chicken breast half; fold into a pouch. Wrap each chicken breast completely with three pieces of bacon. Tie 4 ways with roasting string.
• Cook on the preheated grill over indirect heat, turning every 5 minutes and basting with barbecue sauce, until juices run clear, about 30 minutes.

Steps:

• Cube up the Cheese, and cut each Biscuit into fourths. Flatten biscuits and place one piece of Cheese inside a Biscuit quarter, and roll it up in there, nice and tight... Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or toothpick... In a med/large pot, heat up approx. 2″ of Oil (to 350 degrees) and fry them up in small batches. Maybe one or two at a time, the oil will expand so stay close... Fry for about 2 or 3 minutes till golden! Drain them on some Paper Towel, but serve them up good and warm

Steps:

• Soak lasagna noodles in warm water for 20 minutes. In a small skillet, cook bacon, onion and red pepper over medium heat until bacon is crisp, 8-10 minutes. Remove 2 tablespoons bacon mixture and drain on paper towels; reserve. Whisk eggs into skillet; cook and stir until cooked through., Preheat oven to 350°. For cheese sauce, melt butter in a small saucepan over medium heat; whisk in flour until smooth. Add milk, Parmesan cheese and salt; cook and stir until thickened, 2-3 minutes. Remove from heat; stir cheddar cheese into hot mixture until smooth., Drain noodles on paper towels. To assemble lasagna, spread 3 tablespoons cheese sauce over bottom of a greased 8x4-in. loaf pan. Layer with one lasagna noodle, 3 tablespoons cheese sauce, half the egg mixture and another lasagna noodle. Layer with 3 tablespoons cheese sauce, ricotta cheese and remaining egg mixture. Top with the third noodle, remaining cheese sauce and reserved bacon mixture., Bake until bubbly, 10-15 minutes. Cool 5 minutes before cutting.