Bacon Wrapped Lasagna

HoustonEgger

Yesterday I had some time to settle in and cook a bit, so I decided to do a batch of my freezer lasagna (basically make 5-6 large pans of lasagna at one time and then always have a few to throw down). While I was working on the sauce, I got inspired to try wrapping one in bacon. So I did. It turned out awesome. I will be doing this again for sure. 

The recipe was the exact same as below (note, the recipe makes 5-6 large pans) but wrapped in bacon. And I also cooked it about 30 minutes longer to ensure everything was rendered well. 

Here is when I inverted the bacon wrapped lasagna and put it on another grill pan to allow the three other sides to brown/render.

Recipe: (without the bacon wrap - makes a lot of pans)

Ingredients:
Meat Sauce:

• 3 lbs Ground Beef
• 2 lbs Hot Breakfast Sausage (Jimmy Dean) – (2) rolls
• 4 Tablespoons chopped garlic (fresh or jarred)
• 4 cans (14.5 Ounce) Whole Tomatoes (store brand!)
• 4 cans (6 Ounce) Tomato Paste (store brand!)
• 4 Tablespoons Dried Parsley
• 4 Tablespoons Dried Basil
• 2 teaspoons Salt

Cheese:

• 6 cups Cottage Cheese (3 large containers)
• 4 whole eggs – beaten
• 1 cup Grated (not Shredded) Parmesan Cheese + more for toppings
• 4 Tablespoons Dried Parsley
• 4 Tablespoons Dried Basil
• 2 teaspoon Salt
• 2 pounds Sliced Mozzarella Cheese
• 1 pound shredded mozzarella cheese for topping

Other:

• 2-3 packages (boxes) Lasagna Noodles
• 4-5 foil pans – I buy mine at Sams Club in bulk. Do not make the lasagna in your nice pans if you are freezing it or giving it away, you may never get them back 

Directions:
DO NOT Cook your noodles. No need to – and don’t buy the “oven ready” ones, save your $. It will turn out great, trust me. 

Step 1: Make the meat sauce by first cooking the beef and sausage (together in the same large pot) and then draining off the fat.

Step 2: Once the meat it browned and drained, add the tomatoes (crush with your hands when adding to the pot), tomatoe paste, garlic, herbs and salt. Stir all together and let simmer for at least an hour for the flavors to get happy.

Step 3: While the sauce is simmering, start the cheese mixture by combining the cottage cheese, eggs, 1 cup Parmesan, parsley, basil and salt. Stir to combine and set aside.

Step 4: Create your assembly line. Remember that you are making 4-5 lasagnas, so spread out and enlist a helper if you can.

Step 5: Assembly! I start each pan with 1 spoonful of sauce, a layer of noodles, cheese, sauce, noodles, cheese, sauce, noodle and then finish with sauce. Top the final layer with the shredded mozzarella and grated Parmesan.

Step 6: I cover with foil and then freeze – unless I’m eating it right away. The lasagna is good for 2-3 days without freezing.

Egg setup: Set your egg up for 300-350 indirect. Plate setter legs up, grid on the setter and then the lasagna on top of the grid. I’ll let the lasagna go about 1 1/2 hours foiled and then uncover and let brown for another 30-45 minutes. 

Killit_and_Grillit

Just when you think you've wrapped everything you can think of in bacon

You go and do something like this...

Looks awesome.

Photo Egg

You are a sick man...Ha Ha
Looks killer

lkapigian

Just WoW

epcotisbest

Brilliant. Excellent post. This is what this forum is all about.

SPRIGS

WOW!!  That looks incredible!!

SamIAm2

Wonderful idea. Bookmarked and thanks.

SoCalTim

Love this cook, wondering what the final ingredient cost was, I'll take a guess @ $35 dollars ea?

bgebrent

Brilliant. Great detailed post. 

caliking

Now that's thinking out of the pan! I might try this with prosciutto at some point. 

shtgunal3

FKN'A!!!!! Dude that looks amazing!

Hub

If I'm ever on death row, about to be executed, and asked what my last meal will be, I'm sending the warden to this thread!

SamIAm2

Hub said:

If I'm ever on death row, about to be executed, and asked what my last meal will be, I'm sending the warden to this thread!

You'll want all 6 pans then, yes??

DMW

Yes Yes Yes Yes.

Biggreenpharmacist

Well holy sh!t. 

Monty77

I wouldn't have believed it unless I witnessed it here.  The profile photo haunts me and I really want to try it now.  Cool idea and cook!  

Markarm4119

Pure genius ! Bacon wrapped lasagna ! I am not worthy !

bucky925

I would neve thought of that. but wow just wow

Eggdicted_Dawgfan

Lost for words. 

StillH2OEgger

Bravo! Really outstanding work, right there.

CigarCityEgger

Wow, all I can say

Florida Grillin Girl

That is just stellar, this kind of thinking deserves some kind of award!

blasting

That is next level stuff right there. Nicely done @HoustonEgger

bigegger

great idea! Its only me and wifey so I would have to reduce recipe to make 1 pan. Thanks for the post. Looks awesome

johnnyp

Niiice

maso

@HoustonEgger

Looks fantastic! I have a question or two for you. 

From your pics those those look like bread loaf sized pans. Like what my wife makes banana bread in. Maybe like 3"x3" and 8" length. Is that what you mean by large pans? Or do you mean the half sheet size? I'm wondering if you just took half of one pan and did the bacon wrapped and the other half regular? I like the size of what you show for me and my wife and toddler. 

Second how how do you package for the freezer? Would heavy duty foil work well enough to prevent freezer burn?

thanks!

HoustonEgger

SoCalTim said:

Love this cook, wondering what the final ingredient cost was, I'll take a guess @ $35 dollars ea?

About $40 for 5-6 pans if you had to buy everything (not including bacon). My recipe calls for the large 9x13 pans. In the bacon experiment I only used small loaf pans

kl8ton

That looks sooooo good!  Good lasagna does cost a bit.  A local butcher sells his version of lasagna in a smaller container than what you are using.  If I remember correctly you get two generous pieces for 13 dollars.  It is worth it!

Your bands may need adjusting/tightening.  

HoustonEgger

maso said:

@HoustonEgger

Looks fantastic! I have a question or two for you. 

From your pics those those look like bread loaf sized pans. Like what my wife makes banana bread in. Maybe like 3"x3" and 8" length. Is that what you mean by large pans? Or do you mean the half sheet size? I'm wondering if you just took half of one pan and did the bacon wrapped and the other half regular? I like the size of what you show for me and my wife and toddler. 

Second how how do you package for the freezer? Would heavy duty foil work well enough to prevent freezer burn?

thanks!

Yes sir, you are correct - for the bacon experiment, I just halved one pan and used two small loaf pans. The full recipe makes several 9x13 (half sheet) pans. When I freeze, I saran wrap and then foil. Never have a freezer burn problem, but they also don't last long. My wife tends to give them away to friends and family pretty fast (like I said, a great throw down prep meal).

HoustonEgger

kl8ton said:

That looks sooooo good!  Good lasagna does cost a bit.  A local butcher sells his version of lasagna in a smaller container than what you are using.  If I remember correctly you get two generous pieces for 13 dollars.  It is worth it!

Your bands may need adjusting/tightening.  

Good eye - but it's are good and tight. Just an old egg (10+ years) with the original band which is now pretty warped & slightly rusted.

YukonRon

Seriously?
Dude