Creamed Corn and Bacon Lasagna

Creamed Corn and Bacon Lasagna:

1 (16 oz.) pkg. lower sodium bacon

1 medium potato (about 1/2 pound)

3 tbsp. butter

3 tbsp. flour

2 cups milk

2 cans (14.75 oz.) sweet corn cream style

3/4 tsp. salt

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

1 pkg. Barilla Oven-Ready Lasagne

1 cup chopped scallion (greens only)

2 cups shredded Monterey cheese

2 cups shredded mozzarella

Preheat a large skillet with deep sides on medium high. Cut bacon into 1/2 inch pieces. Add to hot pan. Cook, stirring until crispy, but not hard. Remove from oil and drain on paper towels. Set aside.

Fill a small saucepan halfway with water and bring to a boil. Meanwhile, peel and slice potato into 1/8" slices. Place in water and parboil for 3 minutes. Drain and pat dry with paper towels. Set aside.

Melt butter in a medium saucepan on medium heat. Add flour and whisk for about 2 minutes. Increase heat to medium high. Slowly add milk, whisking constantly for about 2 minutes or until thicken and smooth. Stir in cream corn and season with salt, black pepper, and cayenne pepper. Remove from heat.

Preheat oven to 375 degrees F.

Spray a 9x13 inch baking dish with a non-stick cooking spray. Spread 1 cup of cream corn sauce on the bottom of the baking dish. Top with 3 sheets of lasagna, leaving space in between each for expansion during baking. Spread 1 rounded cup of cream corn sauce over pasta. Layer with a third of the potato slices. Add 1/2 cup of mozzarella and 1/2 cup of Monterey. Sprinkle with 1/4 of the bacon pieces. Add 1/4 of the chopped scallion.

For the next two layers: repeat layering 3 sheets of lasagna, 1 rounded cup of cream corn sauce, 1/3 of the potato slices, 1/2 cup mozzarella, 1/2 cup Monterey, 1/4 of the bacon, and 1/4 of the chopped scallion.

For the top layer: add three sheets of lasagna (there is will 3 unused sheets), 1 rounded cup of creamed corn sauce, and the remaining cheeses.

Spray a heavy duty foil with cooking spray. Cover lasagna tightly with foil. Bake for about 40 minutes or until a pointed knife pierces through the layers of lasagna easily. Broil, uncovered for 1-2 minutes or until the cheese becomes lightly golden. Remove from oven. Garnish with the remaining bacon and scallion. Allow to set for about 15 minutes before serving. Makes 8 servings.

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