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Spicy Bacon Lasagna

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Dish
Cuisine: Italian
Keyword: Spicy Bacon Lasagna
Servings: 8 Servings
Calories: 533kcal


  • 12 oz. bacon
  • 1 onion diced
  • 1 jalapeno diced (adjust amount for desired spiciness level)
  • 2 cups chopped cilantro
  • 15 oz ricotta
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 9 oz package oven-ready lasagna noodles
  • 1 jar Ragu Creamy Mozzarella Sauce
  • 2 cups shredded mozzarella
  • 2 roma tomatoes diced
  • 1 avocado diced
  • 1 lime juiced


  • Lay the strips of bacon out  in a single layer on a foil-lined 4 sided baking sheet. Put in a cold oven and set the temperature to 400 degrees. Let bake about 20-25 minutes (depending on bacon thickness) until crispy. Once crispy, remove from baking sheet and let drain on a paper towel-lined plate.
  • Meanwhile, set aside about 1/4 cup of the diced onion, 2 teaspoons of the diced jalapeno, and 1/2 cup of the fresh cilantro in a small bowl for the avocado salsa. Saute the remaining onion and jalapeno in a large skillet over medium-high heat until onions are translucent, about 5 minutes.
  • In a mixing bowl, stir together ricotta, egg, salt, and chili powder. Transfer the cooked onions and jalapeno to the mixture, add in about 1 cup of the cilantro and stir together.
  • Lightly grease a 9x13 pan and reduce the oven temperature to 375 degrees.
  • Cover the bottom of the pan with a spoonful of the Ragu sauce, just enough to give the bottom of the pan a light coating. Spread out noodles to cover the pan with a single layer, overlapping slightly. Spoon 1/3 of the remaining Ragu sauce over the noodles. Spread half of the ricotta mixture over the noodles. Crumble 1/3 of the bacon over the ricotta. Repeat with a second layer of noodles, Ragu, ricotta, and bacon. Top it off with a final layer of lasagna noodles and remaining 1/3 of the Ragu sauce. Sprinkle the top with the shredded mozzarella cheese and crumble the remaining bacon over the top.
  • Cover the pan with aluminum foil and bake for about 25 minutes. Remove the aluminum foil and bake for another 5 to 10 minutes until cheese starts to brown. Let stand about 10 minutes before serving.
  • While the lasagna is baking, make your salsa by combining the roma tomatoes, avocado, and lime juice with the set aside onion, jalapeno, and cilantro.
  • Sprinkle the remaining 1/2 cup of cilantro over the baked lasagna before serving. Serve individual slices of lasagna topped with the avocado salsa.


Calories: 533kcal | Carbohydrates: 31g | Protein: 23g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 812mg | Potassium: 452mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1000IU | Vitamin C: 11.2mg | Calcium: 277mg | Iron: 1.4mg