Description
This Parmesan Garlic Bacon Cheeseburger Lasagna is a decadent twist on classic lasagna, combining savory ground beef and crispy bacon in a flavorful marinara sauce with a creamy Parmesan garlic béchamel sauce, layered between tender lasagna noodles and topped with melty mozzarella and cheddar cheeses. Perfectly baked to a bubbly golden finish, this dish offers the comforting flavors of a cheeseburger in a hearty Italian-inspired casserole.
Ingredients
Scale
For the 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
For the Parmesan Garlic Béchamel:
- 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
For Assembly:
- 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
- Prepare the Meat Sauce: In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Add the diced onion and sauté until soft, about 4 to 5 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma. Mix in the marinara sauce, crumbled crispy bacon, Italian seasoning, smoked paprika, and season with salt and pepper to taste. Let the sauce simmer gently for 10 minutes to meld the flavors, then set aside.
- Make the Parmesan Garlic Béchamel: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes to remove the raw flour taste, stirring constantly. Slowly pour in the whole milk while whisking continuously to prevent lumps. Cook the mixture until it thickens, about 5 minutes, stirring frequently. Remove from heat and stir in grated Parmesan cheese and garlic powder. Season with salt and pepper to taste, then set aside.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the prepared meat sauce to coat the bottom. Place a layer of cooked lasagna noodles over the sauce. Spread a layer of Parmesan garlic béchamel over the noodles, followed by a generous sprinkling of shredded mozzarella and cheddar cheeses. Repeat these layering steps—meat sauce, noodles, béchamel, and cheeses—until all components are used, finishing with a cheese layer on top. Sprinkle the top layer with the remaining grated Parmesan cheese for a beautiful golden crust after baking.
- Bake and Rest: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Afterward, remove the foil and continue baking uncovered for an additional 15 minutes, or until the lasagna is bubbly and the cheese is golden brown. Once baked, let the lasagna rest for 10 minutes before slicing to allow it to set and make serving easier.
Notes
- Make It Spicy: Add crushed red pepper flakes or diced jalapeños to the meat sauce for a spicy kick.
- Low-Carb Option: Substitute cooked zucchini noodles for the traditional lasagna noodles to reduce carbs.
- Prep Ahead: You can assemble the lasagna a day in advance and refrigerate it until ready to bake.
- Freeze for Later: Wrap the unbaked lasagna tightly and freeze. Defrost in the refrigerator overnight before baking as directed.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
