Parmesan Garlic Bacon Lasagna (Ready-to-Print Version)
Layers of beef, bacon, and creamy parmesan béchamel create a rich, hearty lasagna perfect for main dishes.
# What You’ll Need:
→ Meat Sauce
01 -
1 lb ground beef (80/20)
02 -
1 small onion, diced
03 -
3 garlic cloves, minced
04 -
1 cup crispy cooked bacon, crumbled
05 -
24 oz marinara sauce
06 -
1 tsp Italian seasoning
07 -
½ tsp smoked paprika
08 -
Salt and black pepper to taste
→ Parmesan Garlic Béchamel
09 -
3 tbsp unsalted butter
10 -
3 tbsp all-purpose flour
11 -
2 cups whole milk
12 -
1 cup grated Parmesan cheese
13 -
2 tsp garlic powder
14 -
Salt and black pepper to taste
→ Assembly
15 -
12 lasagna noodles, cooked al dente
16 -
2 cups shredded mozzarella cheese
17 -
1 cup shredded cheddar cheese
18 -
½ cup grated Parmesan cheese (for topping)
19 -
2 tbsp chopped fresh parsley (optional)
# Step-by-Step Guide:
01 -
In a large skillet over medium heat, brown the ground beef. Add diced onion and sauté until softened, about 4 to 5 minutes. Stir in minced garlic and cook for one minute more. Add marinara sauce, crumbled bacon, Italian seasoning, smoked paprika, and season with salt and pepper. Simmer for 10 minutes then remove from heat.
02 -
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to eliminate the raw flour taste. Gradually whisk in whole milk and continue cooking until the sauce thickens, approximately 5 minutes. Stir in grated Parmesan cheese and garlic powder. Season with salt and pepper, then remove from heat.
03 -
Preheat the oven to 375°F. In a 9×13-inch baking dish, spread a layer of meat sauce. Arrange a layer of cooked lasagna noodles over the sauce. Spoon a layer of béchamel, followed by a layer of shredded mozzarella and cheddar cheese. Repeat the layering process, finishing with shredded cheeses on top. Sprinkle the top with grated Parmesan cheese and chopped parsley if desired.
04 -
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes until the top is bubbly and golden brown. Allow the lasagna to rest for 10 minutes before slicing and serving.
# Handy Tips:
01 -
Use freshly grated Parmesan for the best flavor and texture in béchamel and topping.
02 -
Resting the lasagna before slicing ensures cleaner cuts and better presentation.