Parmesan Garlic Bacon Lasagna

This Parmesan Garlic Bacon Cheeseburger Lasagna brings together crispy bacon, savory beef, and a creamy parmesan béchamel sauce for a comforting meal that feels both indulgent and familiar. It’s perfect for family dinners when you want the classic cheeseburger flavors in a cozy baked pasta form that satisfies every craving.

I first made this for a family gathering, and the mix of all those cheeseburger elements in lasagna form quickly became a fan favorite. Now it’s my go to when we want something hearty but unique.

Ingredients

• Ground beef: Ground beef for juicy, meaty depth choose 80 20 for the perfect balance of lean and fat
• Diced onion and minced garlic: Diced onion and minced garlic to build a savory aromatic base for the sauce
• Crispy cooked bacon: Crispy cooked bacon adds smoky crunchy bursts that elevate the flavor
• Marinara sauce: Marinara sauce brings acidity and sweetness to marry the meat and cheese
• Italian seasoning and smoked paprika: Italian seasoning and smoked paprika layer in herby warmth and subtle smokiness
• Unsalted butter and flour: Unsalted butter and flour to make a roux for thickening the béchamel
• Whole milk: Whole milk for creamy richness (whole milk works best for that smooth texture)
• Grated Parmesan cheese: Grated Parmesan cheese to add nutty saltiness to the béchamel and topping
• Garlic powder: Garlic powder for extra garlicky punch in the béchamel sauce
• Lasagna noodles: Lasagna noodles cooked al dente for structure without mushiness
• Shredded mozzarella and cheddar: Shredded mozzarella and cheddar cheeses for melty gooey layers
• Fresh parsley: Fresh parsley for a pop of color and freshness at the end if you like

Instructions

Sauté the Aromatics:

Cook the ground beef in a large skillet over medium heat until browned, stirring frequently to break it up evenly. Add the diced onion and cook for four to five minutes until soft and translucent. Stir in the minced garlic and cook for about one minute until fragrant.

Simmer the Meat Sauce:

Pour in the marinara sauce and crumble the crispy cooked bacon into the skillet. Sprinkle in the Italian seasoning and smoked paprika. Season with salt and freshly ground pepper to taste. Let the sauce simmer gently for ten minutes to develop the flavors, stirring occasionally, then remove from heat.

Prepare the Parmesan Garlic Béchamel:

In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for one to two minutes to eliminate the raw flour taste while stirring constantly. Slowly add the whole milk, whisking continuously to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about five minutes. Stir in the grated Parmesan cheese and garlic powder. Season with salt and pepper to taste. Remove from the heat.

Assemble the Lasagna:

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). In a 9 by 13 inch baking dish, spread an even layer of the meat sauce on the bottom. Lay down a layer of the cooked lasagna noodles followed by a generous spoonful of the béchamel sauce. Sprinkle a layer of shredded mozzarella and cheddar cheeses on top. Repeat this layering process, finishing with a final layer of cheeses. Sprinkle the top with grated Parmesan cheese for a golden crust after baking.

Bake the Lasagna:

Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 15 minutes or until the cheese is bubbly and golden brown. Let the lasagna rest for ten minutes to set before slicing and serving.

This lasagna’s star ingredient for me is the crispy bacon. It adds a wonderful crunch and smoky complexity that stands out even against the richness of the béchamel and beef. A memorable moment with this dish was watching my kids debate which layer was their favorite while we all hovered by the oven waiting for it to finish baking.

Storage Tips

Store any leftovers tightly covered in the refrigerator for up to four days. Reheat individual portions in the microwave or gently warm in the oven covered with foil to prevent drying out.

Ingredient Substitutions

Swap ground beef for ground turkey or chicken for a lighter version but keep the smoky bacon to maintain bold flavor. Feel free to use whole milk alternatives like oat or almond milk in the béchamel for dairy free preferences but expect slight differences in creaminess. You can also switch mozzarella and cheddar for other melting cheeses like fontina or Monterey Jack.

Serving Suggestions

Pair this rich lasagna with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a side of roasted vegetables works beautifully for a complete meal.

This Parmesan Garlic Bacon Cheeseburger Lasagna makes a cozy crowd pleasing meal. Serve it with a simple salad to balance the richness.

Your Recipe Questions Answered

→ What meat is used in this dish?

Ground beef cooked with diced onion and garlic forms the rich base of the meat sauce.

→ How is the béchamel sauce flavored?

The béchamel is enriched with grated parmesan cheese and garlic powder, creating a creamy and savory layer.

→ Can I prepare the meat sauce ahead of time?

Yes, the meat sauce can be made in advance and refrigerated before assembling the layers.

→ What types of cheese are used in the layering?

The dish includes shredded mozzarella, cheddar, and grated parmesan for a rich, cheesy texture.

→ How do I know when the lasagna is fully cooked?

Bake until the top is golden and bubbly, then let it rest 10 minutes before serving for best results.

→ Are there suggestions for seasoning variations?

Italian seasoning and smoked paprika add warmth and depth, but you can adjust spices to taste.