An incredibly rich base of sauce, bacon, and veggies majorly amp up the taste in this super easy, all in one pot lasagna.
What have I been up to lately? Hmmm, let me think about that. Alongside finishing up the ebook, I’ve been going on lots of walks, riding my bike a bit, doing a few SXSW concerts, snuggling my poor kitty who got an abscess (gross), and watching a whole lot of basketball! I used to really not like spring at all, because I always had this picture in my mind of flowers and rain puddles and an increasing amount of sunshine, but coming from Minnesota where spring doesn’t actually arrive until June 1st, I was always let down waiting for it to happen. This has all changed since moving to TX and now I’m pretty sure this is my favorite time of year!! The flowers are gorgeous everywhere, it’s a perfect 82 degrees daily, and walks at all times of the day are a mandatory thing.
It’s been a challenge to stay inside during the day to work, but being able to have the windows open while I cook almost makes up for it.
As some of you may of heard, I’ve been writing an ebook for pressure cooker recipes the last few months and last week I finished up testing my final recipe! Not that I don’t absolutely love my pressure cooker, but I was so excited to store it away for a few days and use this beautiful new Lodge Enameled Cast Iron Dutch Oven that we finally caved and bought. When I say caved, it only cost us around $50, but we’d been debating on it for quite awhile and decided it would be an excellent addition to our kitchen. I was nervous that it wouldn’t be able to hold up next to a Le Creuset, but it’s completely amazing!! And….for $270 cheaper, I’ll take it!
Ok, so, this one pot lasagna is a new thing for me and it’s so wonderful that I don’t know why it’s taken me this long. I was going to go all veggie with the recipe at first but then decided to start my sauce base with some chopped bacon (mainly so the veggies could cook in all the grease), and I think that’s what took this recipe to the top! One thing I don’t like about making lasagna is all the dishes that get dirty in the process, and so for this one pot lasagna you need 4 dishes. The pot, a cutting board, a knife, and a spoon. That’s it!
Kev had his first mouthful and I think a few gentle tears started to stream down his face… haha! It’s really that good, I promise you.
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Recipe inspired by Pinch of Yum
- 6–8 slices bacon, cut into small pieces
- 2 shallots, minced
- 2 carrots, diced
- 3 cloves garlic, minced
- 16oz sliced cremini mushrooms
- 2 cups roughly chopped kale
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- ½ cup dry red wine or cooking wine
- 1 jar marinara sauce
- 1 cup water
- 4 ounces cream cheese
- 6 ounces lasagna noodles
- 6–8 ounces fresh mozzarella
- parmesan cheese for topping
- Preheat oven to 375 degrees.
- In dutch oven or large oven safe pot, cook chopped bacon until crispy. Leave bacon grease in pot.
- Reduce heat to medium and add shallots, carrots, and garlic. Cook for 4-5 minutes until carrots are starting to soften.
- Add mushrooms, stir, and let sit in the pot and cook down until mushrooms start to lose their water, about 5 minutes.
- Stir in kale, salt, pepper, basil, and oregano and stir just until kale is wilted, about 1 minute.
- Add wine, stir, and let simmer for 2-3 minutes until liquid is reduced.
- Add marinara sauce, water, and cream cheese and stir until cream cheese is melted into sauce.
- Break each lasagna noodles into 4-5 pieces and add to pot. Stir until all noodles are underneath the sauce.
- Tuck pieces of fresh mozzarella into the sauce and then end by layering the top of the pot with remaining cheese.
- Place lid on pot and place into oven. Bake for 30 minutes then remove the lid, increase the temperature to 425, and bake for another 15 minutes to melt the cheese and crisp up the top.
- Sprinkle with parmesan cheese and serve!