Parmesan Garlic Bacon Lasagna

This Parmesan Garlic Bacon Cheeseburger Lasagna brings together crispy bacon, rich ground beef, and a creamy parmesan béchamel for a satisfying dish that feels like a cozy, flavorful hug. It’s a perfect way to enjoy all the comfort of a cheeseburger in a layered, cheesy casserole that’s great for family dinners or special occasions.

The first time I made this lasagna, my whole family was amazed at how all these classic flavors came together in one comforting dish. It quickly became a requested meal for weekend dinners.

Ingredients

• Ground beef: One pound of ground beef with 80 20 fat content for juicy richness and good browning
• Onion: One small onion diced finely to add sweetness and depth of flavor
• Garlic: Three cloves minced for aromatic warmth that balances the beefiness
• Bacon: One cup of crispy cooked bacon crumbled for smoky crunch and salty goodness
• Marinara sauce: One jar of 24 ounce marinara sauce brings tanginess and herbs to the meat mix
• Italian seasoning: One teaspoon for that classic herb blend with thyme and oregano
• Smoked paprika: Half a teaspoon adds subtle smokiness and a mild warmth
• Salt and pepper for meat: To taste for enhancing all the savory elements
• Unsalted butter: Three tablespoons to create the base of the béchamel sauce
• All purpose flour: Three tablespoons to thicken the béchamel and create a velvety texture
• Whole milk: Two cups slowly added to the roux to build a creamy sauce
• Parmesan cheese for sauce: One cup grated and folded into the béchamel to lend sharp, nutty flavor
• Garlic powder: Two teaspoons to deepen the sauce’s garlicky notes
• Salt and pepper for béchamel: To season the béchamel precisely
• Lasagna noodles: Twelve noodles cooked al dente for structure without mushiness
• Mozzarella: Two cups shredded providing gooey stretch and mild creaminess
• Cheddar: One cup shredded bringing sharpness and color
• Parmesan for topping: Half a cup grated for a flavorful, golden topping
• Fresh parsley: Two tablespoons chopped for optional fresh herb garnish

Instructions

Sauté the Aromatics:

In a large skillet over medium heat, cook the ground beef until fully browned, breaking it apart as it cooks. Add the diced onion and continue to cook for about 4 to 5 minutes until the onion turns soft and translucent, which mellows its sharpness. Stir in the minced garlic and cook for another minute until fragrant but not burnt. This layering develops a robust flavor base.

Simmer the Meat Sauce:

Pour in the marinara sauce, add the crumbled bacon, Italian seasoning, smoked paprika, and season generously with salt and pepper. Stir everything well to combine. Let this mixture simmer gently for 10 minutes to meld the flavors, stirring occasionally so nothing sticks or burns. Once thickened slightly, set aside off the heat.

Prepare the Parmesan Garlic Béchamel:

In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour immediately and cook the roux for 1 to 2 minutes, stirring constantly to remove the raw flour taste. Slowly pour in the milk in a thin stream while whisking vigorously to avoid lumps. Continue whisking and cooking until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Stir in the grated Parmesan cheese and garlic powder. Season to taste with salt and pepper, then remove from heat.

Assemble the Lasagna:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. In a 9 by 13 inch baking dish, start by spreading an even layer of the meat sauce on the bottom. Cover this with a layer of cooked lasagna noodles, then spread some béchamel sauce evenly over the noodles. Sprinkle part of the shredded mozzarella and cheddar cheeses on top. Repeat layering until you use up all the meat sauce, noodles, and béchamel, making sure to finish with a top layer of cheese. Sprinkle the half cup of grated Parmesan across the very top.

Bake and Rest:

Cover the dish tightly with foil to prevent drying out. Bake in the preheated oven for 30 minutes. After that, remove the foil and bake uncovered for an additional 15 minutes to let the cheese bubble and turn golden brown. Once done, take the lasagna out and allow it to rest for 10 minutes to set before slicing and serving.

I have a soft spot for the Parmesan garlic béchamel because it transforms a simple sauce into something luxuriously creamy and flavorful. This sauce is really the secret that pulls the whole dish together. The first time I made this recipe, it was a chilly weekend and the smell of garlic and bacon filling the kitchen made the whole house feel welcoming and cozy.

Storage Tips

This lasagna keeps well in the refrigerator for up to three days covered tightly with foil or plastic wrap. Reheat gently in the oven at low heat to keep the cheese melt smooth instead of rubbery. For longer storage, slice into portions and freeze in airtight containers. When ready to eat, thaw overnight in the fridge and warm in the oven for best texture.

Ingredient Substitutions

Ground turkey or ground chicken can replace beef for a lighter version but add a bit more seasoning to compensate for milder flavor. Use smoked turkey bacon or omit bacon entirely for a less smoky profile. Whole milk in the béchamel can be swapped for half and half for extra richness or a non dairy milk like oat milk for a lighter option, though it changes flavor subtly. Cheese types can be mixed up, like Monterey Jack instead of cheddar for a milder taste or Pecorino Romano in place of Parmesan for sharper notes.

Serving Suggestions

Pairs beautifully with a crisp green salad dressed with a bright vinaigrette to balance the richness. Offer garlic bread or a crusty baguette on the side to soak up all those delicious sauce layers. Add a glass of chilled white wine such as a Chardonnay or a light red like Pinot Noir for a classic comfort food experience.

This lasagna feels like a gourmet dish but comes together with pantry basics. It’s perfect for feeding a crowd or saving portions for later.

Common Questions About Recipes

→ What type of beef is best for this dish?

Using 80/20 ground beef ensures a good balance of flavor and moisture without being too greasy.

→ How is the parmesan garlic béchamel made?

Butter and flour are cooked to form a roux, then milk is whisked in and thickened before adding parmesan cheese and garlic powder for a creamy sauce.

→ Can I prepare the meat sauce ahead of time?

Yes, the meat sauce can be simmered and refrigerated in advance to enhance its flavors before assembly.

→ What’s the purpose of resting the dish after baking?

Resting allows the layers to settle and firm up, making slicing cleaner and the dish easier to serve.

→ Are there any suggested substitutions for the cheeses?

Mozzarella and cheddar provide meltiness and sharpness, but you can swap cheddar for provolone or fontina for variation.