Italian Market Lasagna

Classic Italian Cuisine


  • 12 oz Package GODSHALL’S Turkey Bacon. (Diced and Lightly Browned)
  • 1 Package Dry Lasagna
  • 3 Pounds Ricotta Cheese
  • 2 Pounds Mozzarella Cheese
  • 1 Pound Parmesan Cheese (Freshly Grated)
  • 2 1/2 Cups Finely Chopped Spinach
  • 3/4 Cup Diced Sun-dried Tomatoes (Wet Packed in Olive Oil)
  • 3 Teaspoons Oregano
  • 3 Teaspoons Garlic Salt


  1. Preheat oven to 350 degrees.
  2. In a large pot, bring 2 quarts of water to a rapid boil, Place lasagna pasta in water and reduce to low heat. stir often to prevent sticking to bottom.
  3. Separate ricotta into three equal bowl
  4. Combine one pound ricotta, spinach, one teaspoon garlic salt and one teaspoon oregano in one bowl.
  5. Combine one pound ricotta, GODSHALL’S Turkey Bacon, sun dried tomato, one teaspoon garlic salt and one teaspoon oregano in another bowl.
  6. Combine one pound ricotta, one teaspoon garlic salt and one teaspoon oregano in third bowl.
  7. When pliable, drain pasta and run under cool water for one minute.
  8. Place first layer of pasta into bottom of a buttered or non-stick sprayed casserole pan.
  9. distribute bacon and tomato ricotta mixture across pasta and top with a handful of mozzarella and 1/3 of parmesan.
  10. Place second layer of pasta, followed by plain ricotta mixture and mozzarella and another 1/3 grated parmesan.
  11. Place third layer of pasta and distribute spinach ricotta mixture over it.
  12. Place final layer of pasta and top with balance of cheese, cover with greased tin foil.
  13. Place in oven for 30 minutes.
  14. Remove and discard tin foil. return to oven for final 10 minutes.
  15. Remove and let cool 5 minutes before serving. Cut servings with very sharp knife to retain color serration of layers. Side view should look like Italian flag.
  16. ENJOY!