Description
This Parmesan Garlic Bacon Cheeseburger Lasagna is a decadent twist on classic lasagna, featuring layers of savory ground beef cooked with onions, garlic, and crispy bacon, combined with a rich homemade béchamel sauce infused with Parmesan and garlic powder. Topped with melty mozzarella, cheddar, and extra Parmesan, this hearty dish is baked to golden, bubbly perfection, perfect for a comforting family dinner.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef (80/20)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 cup crispy cooked bacon, crumbled
- 1 jar (24 oz) marinara sauce
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt & pepper to taste
Béchamel Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup grated Parmesan cheese
- 2 tsp garlic powder
- Salt & pepper to taste
Lasagna Layers & Toppings
- 12 lasagna noodles, cooked al dente
- 2 cups shredded mozzarella
- 1 cup shredded cheddar
- ½ cup grated Parmesan (for topping)
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Cook the Meat Sauce: In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and sauté until soft, about 4–5 minutes. Stir in minced garlic and cook for an additional minute to release its aroma.
- Add Sauce and Seasoning: Pour in the marinara sauce, then add the crumbled bacon, Italian seasoning, smoked paprika, and season with salt and pepper. Allow the mixture to simmer gently for 10 minutes to meld flavors. Remove from heat and set aside.
- Prepare the Béchamel Sauce: In a medium saucepan over medium heat, melt unsalted butter. Whisk in the all-purpose flour and cook for 1–2 minutes to eliminate the raw flour taste, forming a roux.
- Thicken the Sauce: Gradually whisk in the whole milk, continuing to stir until the sauce thickens, approximately 5 minutes. Stir in grated Parmesan cheese and garlic powder. Season with salt and pepper to taste, then remove from heat.
- Preheat Oven and Assemble: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a layer of the prepared meat sauce evenly on the bottom.
- Layer the Lasagna: Top the meat sauce with lasagna noodles. Spread a layer of béchamel sauce over the noodles, sprinkle with shredded mozzarella and cheddar cheeses. Repeat the layering process, finishing with a top layer of cheeses. Sprinkle the top with grated Parmesan.
- Bake Covered and Uncovered: Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking uncovered for an additional 15 minutes, until the cheese is bubbly and golden brown.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- For best results, cook the lasagna noodles just until al dente to avoid overcooking during baking.
- Make sure to crumble the bacon finely so it distributes evenly throughout the meat sauce.
- The béchamel sauce can be made a day ahead and refrigerated; reheat gently before layering.
- Use fresh Parmesan cheese for the best flavor in the béchamel and topping.
- Letting the lasagna rest after baking helps it set and makes slicing easier.
- Substitute ground turkey or chicken for beef for a lighter option.
