Description

This Parmesan Garlic Bacon Cheeseburger Lasagna is a hearty and flavorful twist on classic lasagna, combining the savory taste of cheeseburgers with rich béchamel and crispy bacon. Layers of meat sauce, creamy Parmesan garlic béchamel, and a blend of mozzarella, cheddar, and Parmesan cheeses are baked to bubbly perfection, making it a perfect comfort food meal for family and friends.

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)

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Instructions

Prepare the Meat Sauce: In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and sauté until soft, about 4–5 minutes. Stir in minced garlic and cook for another minute. Add marinara sauce, crumbled bacon, Italian seasoning, smoked paprika, and season with salt and pepper. Allow the sauce to simmer gently for 10 minutes to blend the flavors. Set aside.
Make the Parmesan Garlic Béchamel: In a saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste. Gradually whisk in the whole milk and continue cooking and whisking until the sauce thickens, about 5 minutes. Remove from heat and stir in grated Parmesan cheese, garlic powder, and season with salt and pepper to taste.
Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a layer of the prepared meat sauce. Place a layer of cooked lasagna noodles over the sauce. Spread a layer of Parmesan garlic béchamel on top of the noodles, followed by a layer of shredded mozzarella and cheddar cheeses. Repeat these layers, finishing with a generous layer of shredded cheeses. Sprinkle the top with grated Parmesan cheese. Optionally, sprinkle with chopped fresh parsley for garnish.
Bake and Rest: Cover the assembled lasagna with aluminum 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 cheese is bubbly and golden brown. Once baked, let the lasagna rest for 10 minutes before slicing and serving to allow it to set.

Notes

Make It Spicy: Add crushed red pepper flakes or diced jalapeños to the meat sauce for a kick of heat.
Low-Carb Option: Substitute traditional lasagna noodles with zucchini noodles to reduce carbohydrates.
Prep Ahead: You can assemble the lasagna a day before baking and refrigerate until ready to bake.
Freeze for Later: Wrap the unbaked assembled lasagna tightly in plastic wrap and aluminum foil, freeze it, then defrost in the fridge before baking as per instructions.

Nutrition

Serving Size: 1 slice (1/8 of lasagna)
Calories: 520
Sugar: 7g
Sodium: 720mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 3g
Protein: 32g
Cholesterol: 110mg