Creamed Corn and Bacon Lasagna

• 1 package (16 Oz. Size) Lower Sodium Bacon
• 1 whole (1/2 Lb. Size) Potato
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 2 cups Milk
• 2 cans (14 3/4 Oz. Size) Cream-Style Sweet Corn
• 3/4 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 1/4 teaspoons Cayenne Pepper
• 1 package (9 Oz. Size) Barilla Oven-Ready Lasagna Noodles
• 2 cups Shredded Mozzarella
• 2 cups Shredded Monterey Jack Cheese
• 1 cup Chopped Scallion (greens Only)

1. Preheat a large skillet with deep sides on medium high.
2. Cut bacon into 1/2 inch pieces.
3. Add it into the hot pan.
4. Cook, stirring until crispy, but not hard.
5. Remove bacon from the pan and drain on paper towels.
6. Set aside.
7. Fill a small saucepan halfway with water and bring to a boil.
8. Meanwhile, peel and slice potato into 1/8 slices.
9. Place potato slices in the boiling water and parboil for 3 minutes.
10. Drain and pat dry with paper towels.
11. Set aside.
12. Melt butter in a medium saucepan on medium heat.
13. Add flour and whisk for about 2 minutes.
14. Increase heat to medium high.
15. Slowly add milk, whisking constantly for about 2 minutes or until thickened and smooth.
16. Stir in creamed corn and season with salt, black pepper and cayenne pepper.
17. Remove from heat.
18. Preheat oven to 375 F.
19. Spray a 9x13 inch baking dish with a non-stick cooking spray.
20. Spread 1 cup of cream corn sauce on the bottom of the baking dish.
21. Top with 3 sheets of lasagna, leaving space in between each for expansion during baking.
22. Spread 1 rounded cup of cream corn sauce over pasta.
23. Layer with a third of the potato slices.
24. Add 1/2 cup of mozzarella and 1/2 cup of Monterey jack over the top.
25. Sprinkle with 1/4 of the bacon pieces.
26. Add 1/4 of the chopped scallions.
27. For the next two layers: repeat layering 3 sheets of lasagna, 1 rounded cup of cream corn sauce, 1/3 of the potato slices, 1/2 cup mozzarella, 1/2 cup Monterey jack, 1/4 of the bacon, and 1/4 of the chopped scallion.
28. For the top layer: add three sheets of lasagna (there will be 3 unused sheets leftover), 1 rounded cup of creamed corn sauce, and the remaining cheeses.
29. There will be some bacon and scallion remaining.
30. Set that aside for the topping.
31. Spray a long sheet of heavy duty foil with cooking spray.
32. Cover lasagna tightly with foil (sprayed side down).
33. Bake for about 40 minutes or until a pointed knife easily pierces through the layers of lasagna.
34. Remove foil and turn on the broiler.
35. Broil, uncovered for 1-2 minutes or until the cheese becomes lightly golden.
36. Remove from oven.
37. Garnish with the remaining bacon and scallion.
38. Allow to set for about 15 minutes before serving.

lower, potato, butter, flour, milk, salt, black pepper, cayenne pepper, barilla, mozzarella, shredded monterey jack cheese, scallion

Taken from tastykitchen.com/recipes/main-courses/creamed-corn-and-bacon-lasagna/ (may not work)