4 Barilla® lasagne chef sheets 1 ½ lb. bacon, diced 1 Medium onion, diced 1 lb. mushrooms, sliced 1 ½ Cup frozen peas 15 oz. Ricotta 2, 28 oz. Cans San Marzano tomatoes, crushed 2 Tbsp. balsamic glaze ½ Cup White wine 1 Cup Mozzarella, shredded ½ Cup Parmigiano, grated ¼ Cup parsley, chopped Salt & pepper to taste
Preheat oven to 425° f.
In a skillet over med./High heat add bacon. Cook for 3-4 min. or until golden brown.
Remove bacon from the skillet and retain the bacon fat. Add olive oil to the skillet with onion. Cook for 1-2 min.
Add mushrooms. Cook for an additional 2-3 minutes then add wine and cook until wine is reduced. Add tomatoes and bring to a simmer.
Spray ½ hotel pan with cooking spray.
Pour 1 cup of sauce mixture on the bottom of the pan.
Add peas and bacon to the sauce.
Layer with lasagna sheet, then top with 1 cup of sauce, ½ cup ricotta, and 2 tbsp. of parmigiano.
Repeat for 2 more layers.
On the top layer add remaining sauce, parmigiana, and mozzarella. Cover with foil.
Bake for 1 hour, then uncover and bake for 10 min. Let rest for 15 min. Drizzle with glaze and garnish with parsley.