Carbonara Lasagna


Carbonara Lasagna

GOOD FOR: When it۪s 9AM and all you want is lasagna, your favorite cozy sweater is in the laundry, or you۪re too lazy to walk to your favorite BEC place.

Cook Time: 90 MINUTES

Serves: 2 to 4 PEOPLE


  • 1 lb. box Banza Lasagna noodles
  • 1 Tbsp. unsalted butter, plus more for pan
  • 12 oz. thick-sliced pancetta, cut into 1/4 in. pieces
  • 2 medium shallots, halved, thinly sliced (about 1 cup)
  • 1 lb. ricotta cheese
  • 4 oz. Fontina cheese, shredded (about 1 cup)
  • 2 oz. finely grated Parmesan cheese (about 1/2 cup)
  • 1 Tbsp. thyme leaves
  • 1 1/2 cups heavy cream
  • 1/2 tsp, coarse kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 4 large eggs
  1. Place a rack in lower third of oven; preheat oven to 375°F. Lightly butter an 11x8 in. (2 qt.) glass or ceramic baking dish. Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until most of the fat is rendered and pancetta is golden, ~8 - 10 minutes. Reduce heat to medium, add shallots, and cook, stirring frequently until softened, ~5 minutes. Using a slotted spoon, transfer shallots and pancetta to a large bowl. Let cool slightly, then stir in ricotta Fontina, and Parmesan.
  2. Pour off fat and return skillet to medium-high heat. Add thyme, then pour in cream, scraping up browned bits stuck to bottom of pan. Bring to a simmer; season with salt + pepper. Remove from heat.
  3. Dollop with one-quarter of cheese mixture and top with another layer of noodles. Repeat three more times with the remaining filling and noodles, ending with a layer of noodles (you'll have several leftover). Pour cream mixture over. Shake pan gently to distribute and press with a spatula to compact slightly. Bake lasagna until golden, about 40 minutes.
  4. Crack eggs into individual bowls. Dig a spoon into lasagna, going about halfway down to make a well. Repeat to create 3 more. Gently drop 1 egg into each well. Cover with foil and continue to bake until egg whites are just set, ~5 - 7 minutes longer. Let sit 15 minutes before serving.

This recipe is adapted from the original recipe in Lasagna! by Anna Hezel.