Ingredients
18 lasagna noodles
3 tbsp. extra-virgin olive oil, plus more for noodles
1 1/2 tsp. kosher salt, plus more for seasoning
1 c. panko breadcrumbs
1/4 c. freshly grated Parmesan
1/2 c. (1 stick) butter
1/2 c. flour
5 c. whole milk
Freshly ground black pepper
4 c. shredded Cheddar, divided
3 c. shredded mozzarella
10 slices bacon, cooked and crumbled
2 medium jalapeños, cut thinly into rounds
Freshly chopped parsley, for garnish
Preparation
Step 1 Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, about 4 to 6 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.Step 2In a medium bowl, stir to combine 3 tablespoons olive oil with panko and parmesan. Step 3In a large saucepan, melt 1 stick butter. Sprinkle over flour and cook until slightly golden, 2 to 3 minutes. Pour in milk and whisk until combined. Season with salt and pepper and let simmer until it begins to thicken, about 5 minutes.Step 4Remove pan from heat and whisk in 3 1/2 cups cheddar and mozzarella until smooth.Step 5Ladle a small amount of cheese into the bottom of a 9"-x-13" baking dish. Add a layer of noodles, more cheese sauce, and about 1/5 bacon and jalapeño slices. Continue until all ingredients are used, ending with lasagna noodles. Add remaining cheddar and panko mixture in an even layer on top of lasagna.Step 6Bake until cheese is bubbling and panko is golden, 25 to 30 minutes. Let cool 10 to 15 minutes before slicing and serving.
Made it? Let us know how it went in the comment section below!
