You know the old saying: it isn’t the Super Bowl without bacon. Well, maybe that isn’t a saying, but it should be.
Anyway, this recipe comes to us courtesy of Barilla, and since we’re generally in favour of all things that involve bacon onion jam, we tried it out. It’s pretty solid. You can use any blue cheese instead of the Gorgonzola, you can add a little hot sauce to the jam for a kick, and you can skip the apple for poached pear slices if you’re feeling fancy. Of course, you could just make some bacon onion jam and use that as dip, too. Fair warning: a little goes a long way.
Lasagne Crisps With Bacon Onion Jam
Makes: 8 servings
Prep time: 30 minutes
Cook time: 50 minutes
1 box BARILLA® Wavy Lasagne
1 tbsp. olive oil
1⁄4 cup grated parmesan
5 slices thick cut bacon, raw
2 medium onions, diced
1 tbsp. mustard seeds
2 tbsps. brown sugar
1⁄4 cup balsamic vinegar
3 tbsps. water
5 Fuji apples, sliced thin
10 tbsps. Gorgonzola cheese, crumbled
3 tbsps. balsamic vinegar
1 tbsp. honey
- Cook the pasta according to package directions.
- Preheat oven to 325°F.
- On a parchment lined baking sheet, brush each cooked lasagne noodle with olive oil and sprinkle with Parmesan cheese.
- Bake until crisp, about 15-20 minutes.
- In the meantime, cook bacon until crispy over medium heat. Drain and chop bacon.
- In the same pan used for cooking the bacon add onions and sauté for 10 minutes, until starting to caramelize.
- Add mustard seed, brown sugar, balsamic vinegar, and water; cover and cook another 20 minutes until thick. Add additional water if needed to prevent scorching.
- When onions are thick and jam-like, remove from pan and add chopped bacon.
- Puree mixture in food processor until reaching jam-like consistency.
- In a pan over medium heat, reduce balsamic vinegar and honey until thick.
To serve: spread 1⁄4 cup of onion jam on a pasta crisp, top with sliced apples and sprinkle with crumbled gorgonzola. Finish with a drizzle of balsamic syrup.