Lasagna Carbonara

On Saturday morning I was out running some errands. I called my wife, and asked the big question, “What do you feel like eating today?”. She immediately said “pasta”. Ok, I thought, pasta, but there are so many different ways to make pasta. I had to chuckle as when I popped that question, I thought she was going to say meatloaf like she normally does, so I was a bit relieved. After a brief pause, she said “You know the kind you make with the cream sauce, bacon, and peas”. I replied with “Pasta Carbonara?”. That was the ticket, however, as much as I wanted to make that dish, I had lasagna on my mind when she first stated she wanted pasta. So I asked her if she would meet me half way, and I would make a lasagna carbonara.

When I first thought of the dish, I thought to myself, that one it work, and two, it would be really awesome. As I had to make a few twists in the sauce, it was well worth it. An awesome cheesy cream sauce really brings this dish up to one of those top ten dishes, hands down. Oh yeah, and it has comfort written all over it, multiplied by three!


  • 12-15 lasagna sheets, cooked according to the package
  • 6 cloves of garlic, minced as close to a paste as you can get it
  • 12 slices of bacon, cooked and crumbled, reserve bits for garnish
  • 1 1/2 cup of frozen peas
  • 1 tsp kosher salt
  • 1 tsp dried basil
  • 1 tsp black pepper
  • 2 1/4 cups of heavy cream
  • 4 tbsp unsalted butter
  • 1 cup of grated Parmesan cheese
  • 1/4 cup pecorino cheese
  • 2 cups of shredded mozzarella cheese

Begin by making your sauce. I should admit that the only thing eliminated here on a true carbonara is the use of eggs, however, I left those out as I did not want them to be come out scrambled due to the baking process. To a sauce pot, add the butter, and cook on medium heat until it begins to melt. Add in the garlic, cream, salt, pepper, pecorino, and parmesan cheeses. Stir well, then add in one cup of the mozzarella cheese.

Stir and stir often until your sauce begins to thicken, roughly ten minutes.

Preheat your oven to 375 degrees. Once your sauce has thickened, get your go to lasagna pan, and ladle in some of the cheese sauce, enough to lightly coat the bottom of the dish. Place your first layer of lasagna noodles on the bottom. Sprinkle some bacon, peas, more grated parmesan cheese, and a bit more mozzarella cheese on the top. Ladle in a bit more sauce, and repeat with three more layers. Noodles, sprinkles, sauce. Cover with the last few sheets of lasagna noodles, and cover the top with the cheese sauce. Sprinkle with any remaining mozzarella cheese.

Cover with aluminum foil and cook in the oven for 25 minutes. Once cooked, removed the foil, and place back in the oven, uncovered for an additional 5-10 minutes until everything is nice and bubbly.

Finally, remove the dish from the oven, and let cool for about 15 minutes. Slice, and serve. Sprinkle some of the bacon bits onto the top of the lasagna, and dig it.

Your traditional lasagna just met its match. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

5 thoughts to “Lasagna Carbonara”

  1. this sounds great and I have everything to make it this Saturday when my daughter will be here for lunch with us before her dad goes to work. Wow! is that ever a run on sentence.
    Thanks for the redipe

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