½ cup chopped Red Pepper
½ cup chopped Red Onion
1 chopped Jalapeño
1 chopped Serrano Pepper
1 cup Spinach
1 chopped Garlic Clove
½ tsp Garlic and Herb Seasoning
Salt/Pepper to taste
1 tbsp olive oil
Place all veggies and the olive oil into a pan and sauté the veggies until they start to turn soft
Sauce
2 cans Tomato Sauce
1 can Tomato Paste
1 whole Roma Tomato
¼ tsp Oregano
¼ tsp Basil
¼ tsp Italian Seasoning
¼ tsp Parsley
¼ tsp Thyme
¼ tsp Red Pepper Flakes
3 Garlic Cloves
1 tbsp Bacon Grease
2 tbsp chopped White Onion
¼ cup Parmesan Cheese
Salt/Pepper to taste
Combine the sauce ingredients in a blender and pulse until fully mixed together and clumps are gone
Base
7 Lasagna Noodles (no boil noodles)
1 24oz carton Cottage Cheese
1 package Smoked Uncured Bacon (cooked on a skillet pan)
1 can Tomato Sauce (used for cooking the ground beef)
1 pound Ground Beef (cooked over the stovetop until the meat is brown)
½ cup Mozzarella Cheese
Large Casserole Dish for cooking the Lasagna
Combine cottage cheese and the sauce. Fill the bottom of the large casserole dish with 3.5 noodles, veggies, meat, 5 pieces of bacon per layer, sauce/cottage cheese mix, and mozzarella cheese (in that order). Continue to add layers until you run out of ingredients. Garnish with Basil, Parsley, Parmesan Cheese, and Bacon Crumbles
Preheat oven to 375 Degrees and cook for 40-50 min until top is golden brown and noodles are soft. Let stand for at least 10 minutes. Times may vary slightly, so make sure to consistently check on your lasagna. Enjoy the epic bacon deliciousness!
