Lasagna Cheeseburger Parmesan Garlic Bacon (Printer-friendly)
Hearty layers of pasta, seasoned beef, crispy bacon, and three cheeses drizzled with creamy parmesan garlic sauce.
# What You’ll Need:
→ Meats
01 - 1 lb ground beef (80/20 blend)
02 - 8 slices thick-cut bacon, cooked crisp and crumbled
→ Cheeses
03 - 1 ½ cups shredded mozzarella cheese
04 - 1 cup shredded cheddar cheese
05 - 1 cup grated parmesan cheese
06 - 1 ½ cups ricotta cheese
→ Pasta
07 - 12 lasagna noodles (regular or oven-ready)
→ Vegetables & Aromatics
08 - 1 medium yellow onion, finely diced
09 - 3 cloves garlic, minced
10 - 2 cups canned crushed tomatoes
11 - 1 cup tomato sauce
12 - 2 tbsp tomato paste
13 - ½ cup beef broth
14 - 2 tbsp fresh parsley, chopped
15 - 1 tsp dried oregano
16 - ½ tsp dried basil
17 - ½ tsp smoked paprika
18 - ½ tsp black pepper
19 - ½ tsp salt
→ Parmesan Garlic Sauce
20 - 2 tbsp unsalted butter
21 - 2 tbsp all-purpose flour
22 - 1 cup whole milk
23 - 1 cup grated parmesan cheese
24 - 2 cloves garlic, minced
25 - ¼ tsp ground black pepper
26 - Pinch of salt
→ Garnish (optional)
27 - Sliced pickles
28 - Extra chopped parsley
# How to Make It:
01 - Preheat oven to 375°F.
02 - Cook lasagna noodles according to package instructions. Drain and set aside.
03 - In a large skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and crumble once cooled.
04 - In the same skillet, add ground beef and cook until browned. Drain excess fat. Add onion and cook until translucent, about 3 minutes. Stir in garlic, crushed tomatoes, tomato sauce, tomato paste, beef broth, oregano, basil, smoked paprika, salt, and pepper. Simmer for 10 minutes.
05 - In a bowl, combine ricotta cheese, ½ cup parmesan, and chopped parsley. Set aside.
06 - Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until smooth. Simmer until thickened, 2–3 minutes. Remove from heat and stir in 1 cup parmesan, black pepper, and salt.
07 - Spread ½ cup beef sauce in the bottom of a 9x13-inch baking dish. Add a layer of noodles. Spread half the ricotta mixture, sprinkle with mozzarella and cheddar, then top with beef sauce and a drizzle of parmesan garlic sauce. Sprinkle half the crumbled bacon over the layer. Repeat layers, finishing with noodles, remaining beef sauce, cheeses, and bacon. Drizzle remaining parmesan garlic sauce on top.
08 - Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until bubbly and golden.
09 - Let rest 10–15 minutes before slicing. Garnish with pickles and extra parsley if desired.
# Expert Tips:
01 -
- The crispy bacon adds this incredible salty crunch that makes every bite feel like a discovery
- That parmesan garlic sauce is the kind of rich, velvety magic that makes people immediately ask for the recipe
02 -
- The resting period is absolutely crucial because cutting into hot lasagna makes all the cheese and sauce run together into a mess
- Room temperature ingredients for the ricotta mixture prevents any graininess in those creamy white layers
03 -
- Let your meat sauce cool slightly before layering so it does not cook the ricotta mixture too early
- Drain your noodles well and toss them with a tiny bit of olive oil to prevent sticking