Lasagna Crisps with Bacon Jam Recipe

Spruce up your picnic spread.  

Serves: 8 people

Ingredients
1 box wavy lasagna 
1 tablespoon olive oil
¼ cup Parmesan, grated 
5 slices thick cut bacon, raw
2 medium onions, diced
1 tablespoons mustard seeds
2 tablespoons brown sugar
¼ cup balsamic vinegar
3 tablespoons water
5 Fuji apples, sliced thin
10 tablespoons Gorgonzola cheese, crumbled
3 tablespoons balsamic vinegar
1 tablespoon honey

Directions
1. Preheat oven to 325°F
2. Bring a large pot of water to a boil; cook the pasta according to the directions, drain
3. On a parchment lined baking sheet, brush each cooked lasagna noodle with olive oil and sprinkle with Parmesan cheese
4. Bake until crisp about 15-20 minutes
5. In the meantime, cook bacon until crispy over medium heat; drain and chop bacon
6. To the same pan used for cooking the bacon add onions and sauté for 10 minutes, until starting to caramelize
7. Add mustard seed, brown sugar, balsamic vinegar, and water; cover and cook another 20 minutes until thick −add additional water if needed to prevent scorching; when onions are thick and jam-like remove from pan and add chopped bacon
8. Puree mixture in food processor until reaching jam-like consistency
9. In a pan over medium heat, reduce balsamic vinegar and honey until thick
10. To serve: spread ¼ cup of onion jam on a pasta crisp, top with sliced apples and sprinkle with crumbled Gorgonzola
11. Finish with a drizzle of balsamic syrup

Photo Credit: Lou Manna