Description
This Parmesan Garlic Bacon Cheeseburger Lasagna combines the rich flavors of a juicy cheeseburger with the classic comfort of lasagna. Ground beef, crispy bacon, and a savory marinara sauce are layered with creamy béchamel, mozzarella, cheddar, and Parmesan cheeses, then baked until bubbly and golden. Perfect for a hearty family dinner or special occasion, this dish delivers a delicious twist on two favorites in one satisfying meal.
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
Other Ingredients
- 12 lasagna noodles, cooked al dente
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese (for topping)
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Cook the Meat and Aromatics: In a large skillet over medium heat, brown the ground beef until fully cooked. Add the diced onion and sauté until soft, about 4–5 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Prepare the Meat Sauce: To the skillet, add the marinara sauce, crumbled crispy bacon, Italian seasoning, smoked paprika, and season with salt and pepper. Allow the sauce to simmer gently for 10 minutes to meld the flavors, then remove from heat and set aside.
- Make the Béchamel Sauce Base: In a separate saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to eliminate any raw flour taste and form a smooth roux.
- Complete the Béchamel Sauce: Gradually whisk in the whole milk, continuing to stir until the sauce thickens, about 5 minutes. Remove from heat and stir in the grated Parmesan cheese and garlic powder. Season with salt and pepper to taste.
- Preheat the Oven and Assemble: Preheat your 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: Place a layer of cooked lasagna noodles over the meat sauce, then spread a layer of béchamel sauce, followed by shredded mozzarella and cheddar cheeses. Repeat the layering process until all components are used, finishing with a generous sprinkle of Parmesan cheese on top.
- Bake the Lasagna: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking uncovered for an additional 15 minutes or until the top is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes out of the oven to set before slicing. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- Be sure to cook the lasagna noodles al dente to avoid mushy layers.
- Use whole milk for a richer béchamel, but 2% milk can be substituted for a lighter sauce.
- If desired, substitute bacon with turkey bacon for a leaner version.
- For added flavor, you can mix some crushed red pepper flakes into the meat sauce for a spicy kick.
- Allowing the lasagna to rest before slicing helps maintain the layers and improves serving texture.
