Skillet Bacon and Asparagus Lasagna

Name: Skillet Bacon and Asparagus Lasagna
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 strips (240 g) bacon strips, cut into ½-inch pieces; 1 lb (450 g) fresh asparagus spears, trimmed and cut into 2-inch pieces; 8 oz (225 g) lasagna noodles, broken, broken into roughly 2-inch pieces (do not cook); 3 tablespoons (43 g) unsalted butter, cut into small cubes; 1 medium (50 g) shallot, minced; 2 cloves (6 g) garlic clove, minced; 3 tablespoons (24 g) all-purpose flour; 2 cups (480 ml) whole milk; 1½ cups (150 g) Gruyère cheese, grated, loosely packed; ½ cup (50 g) Parmigiano-Reggiano cheese, grated, finely grated; ¾ teaspoon (5 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; ¼ teaspoon (½ g) freshly grated nutmeg; 1 teaspoon (5 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A one-skillet lasagna that layers crispy bacon, fresh asparagus, and creamy béchamel sauce with melted Gruyère cheese. This elegant dish skips the boiling step for noodles by breaking them into bite-sized pieces and letting them soften in the rich sauce as everything bakes together. Perfect for weeknight dinners that feel restaurant-quality.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 servings (one 10-inch skillet)

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Ingredients

4 servings

8 strips (240 g) bacon strips, cut into ½-inch pieces
1 lb (450 g) fresh asparagus spears, trimmed and cut into 2-inch pieces
8 oz (225 g) lasagna noodles, broken, broken into roughly 2-inch pieces (do not cook)
3 tablespoons (43 g) unsalted butter, cut into small cubes
1 medium (50 g) shallot, minced
2 cloves (6 g) garlic clove, minced
3 tablespoons (24 g) all-purpose flour
2 cups (480 ml) whole milk
1½ cups (150 g) Gruyère cheese, grated, loosely packed
½ cup (50 g) Parmigiano-Reggiano cheese, grated, finely grated
¾ teaspoon (5 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
¼ teaspoon (0.5 g) freshly grated nutmeg
1 teaspoon (5 g) lemon zest, finely grated (optional)

Equipment (6)

10-inch (25 cm) cast-iron or oven-safe skillet
Large saucepan
Whisk
Wooden spoon
Sharp knife
Cutting board

Steps

Before you start

Preheat your oven to 400°F (200°C)
Trim the tough woody ends from asparagus spears (about 2 inches from the bottom)
Have all ingredients measured and ready before you start cooking

1
Cook the bacon
- In a 10-inch oven-safe skillet, cook the bacon pieces over medium heat, stirring occasionally, until golden and crispy, about 6–7 minutes.
- Transfer the cooked bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
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Ready when: Bacon is golden and crispy
Tip: Don't drain all the fat—you need it for the béchamel base. Two tablespoons provides rich flavor without being greasy.
2
Make the béchamel sauce
- Add the butter to the same skillet over the bacon fat and let it melt over medium heat.
- Stir in the minced shallot and garlic, cooking for 1 minute until fragrant.
- Sprinkle the flour over the mixture and whisk constantly for 1 minute to create a light-colored roux.
- Gradually pour in the milk while whisking continuously to prevent lumps.
- Continue whisking until the sauce thickens and coats the back of a spoon, about 4–5 minutes.
- Remove from heat and stir in 1 cup of the Gruyère, the Parmigiano-Reggiano, salt, pepper, nutmeg, and lemon zest if using.
- Stir until the cheeses melt completely.
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Ready when: Sauce is smooth, thick, and coats the back of a spoon
Tip: Whisk constantly when adding milk to avoid lumps. If lumps form, strain the sauce through a fine-mesh sieve.
3
Layer asparagus and noodles
- Stir the asparagus pieces into the béchamel sauce, then fold in the broken lasagna noodles and the cooked bacon, stirring gently to distribute evenly.
- The noodles will not be fully submerged—that's fine; they'll soften in the oven.
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Ready when: All ingredients are evenly distributed
Tip: Break the noodles by hand into roughly 2-inch pieces for easier layering and eating. Don't overmix or you'll break the asparagus.
4
Top and bakeOven 400°F / 205°C
- Sprinkle the remaining ½ cup of Gruyère cheese evenly over the top of the mixture in the skillet.
- Transfer the skillet to the preheated 400°F (200°C) oven and bake for 20–22 minutes until the cheese is melted and golden, and the noodles are tender.
- The top should bubble gently at the edges.
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Ready when: Cheese is melted and lightly golden, noodles are tender but still hold their shape
Tip: If the top browns too quickly, cover loosely with foil for the last 5 minutes. The skillet will be very hot, so use an oven mitt.
5
Rest and serve
- Remove the skillet from the oven and let it rest for 10 minutes.
- This allows the filling to set slightly and makes serving easier.
- Spoon portions directly from the skillet onto warm plates.
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Ready when: Filling is set enough to spoon without running
Tip: Don't skip the resting step—it makes a huge difference in structure. The residual heat will continue to soften the noodles.

Good to know

Tips

Break the lasagna noodles by hand into rough 2-inch pieces rather than using unbroken sheets—they soften faster and are much easier to eat from a skillet.
The bacon fat is essential: don't drain it all out. It adds savory depth to the béchamel and helps emulsify the sauce smoothly.
For extra spring asparagus flavor, reserve a few tender tips and stir them in at the very end just before serving—they'll stay bright green and slightly crisp.
If your skillet doesn't have an oven-safe handle, wrap it tightly with foil before putting it in the oven to protect any plastic or silicone components.

Make ahead

You can assemble the entire dish through the end of Step 3 up to 4 hours ahead. Cover the skillet with plastic wrap and refrigerate. Bake straight from the refrigerator, adding 3–4 minutes to the baking time.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 15 minutes until warmed through, or microwave individual portions on 50% power for 2–3 minutes. Freezing is not recommended because the texture of the noodles can become mushy upon thawing.

Substitutions

Gruyère cheese, grated → Swiss cheese or Emmental. Both have a similar nutty, mild flavor and melt smoothly. Use the same amount.
fresh asparagus spears → Fresh broccoli florets or leeks. Cut broccoli or leeks into similar-sized pieces. Both will soften nicely in the béchamel sauce.
bacon strips → Prosciutto or pancetta. Use the same weight. Prosciutto won't crisp as much, so it will be more tender; pancetta will crisp similarly to bacon.
all-purpose flour → Cornstarch. Use 2 tablespoons cornstarch instead of 3 tablespoons flour for a slightly silkier sauce. Mix it with a bit of cold milk first to avoid lumps.