White lasagna with roasted garlic bechamel, pork and bacon
Italian cuisine · SAM THE COOKING GUY · ♥ 6.7K likes · 118.3K views · 9 min video
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Read about pork in the BrightCulinary Book
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Ingredients
Method
Techniques
- 6 tbsp butter
- 6 tbsp flour
- warm milk
Melt six tablespoons of butter in a small pot, whisk in six tablespoons of flour to a smooth paste, then add warm milk a little at a time, mixing well so it stays smooth; simmer to thicken.
- 1 whole head of garlic
- oil
Cut the top off a head of garlic, drizzle with a little oil, wrap in foil and roast at 400 degrees about 40 minutes; squeeze out the cloves.
- salt and pepper
- nutmeg
Mash the roasted garlic to a paste with a little bechamel and whisk it in; season with salt, pepper and a little nutmeg and keep on very low.
- ½ lb bacon
Cook half a pound of chopped bacon until mostly crispy; remove the bacon and pour off about half the grease.
Bacon and ground pork
- 1 lb ground pork
- salt and pepper
Brown a pound of ground pork in the remaining fat, season with salt and pepper, and pour off the liquid.
- red onion
- cremini mushrooms
- oil
Add onions, mushrooms and a little oil; cook until the mushrooms wilt and the onions turn translucent.
Mushrooms, onions, garlic and spinach
- oil
- garlic
- red pepper flake
- spinach
Add a touch of oil, a touch of garlic and a little red pepper flake until fragrant; stir in a big handful of spinach and let it wilt.
- no-boil lasagna sheets
- ricotta
- mozzarella
- parm
Spread bechamel in the dish; layer no-boil lasagna sheets, the filling, blobs of ricotta, mozzarella, parm and bacon; repeat one more layer of everything.