Description

This Parmesan Garlic Bacon Cheeseburger Lasagna is a decadent twist on classic lasagna, combining savory ground beef and crispy bacon with a creamy Parmesan garlic béchamel sauce. Layered with three types of cheese and baked to golden perfection, it’s a rich and comforting dish perfect for family dinners or special occasions.

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, breaking it apart as it cooks. Add the diced onion and sauté until soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the marinara sauce, crumbled crispy bacon, Italian seasoning, smoked paprika, and season generously with salt and pepper. Let the mixture simmer gently for 10 minutes to meld the flavors. Remove from heat and set aside.
Make the Parmesan Garlic Béchamel: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste. Gradually pour in the whole milk while whisking continuously to prevent lumps. Continue to cook, whisking often, until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat, then stir in the grated Parmesan cheese and garlic powder. Season with salt and pepper to taste. Set aside.
Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Add a layer of lasagna noodles over the sauce. Spread a layer of the Parmesan garlic béchamel on top of the noodles, followed by a generous sprinkle of shredded mozzarella and cheddar cheeses. Repeat these layers — meat sauce, noodles, béchamel, cheeses — until all ingredients are used, finishing with a layer of cheese on top. Sprinkle the top layer evenly with grated Parmesan cheese for a golden crust.
Bake and Rest: Cover the assembled lasagna 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 lasagna is bubbly and the top is golden brown. Remove from oven and let the lasagna rest for 10 minutes before slicing to allow it to set for easier serving.

Notes

Make It Spicy: Add crushed red pepper flakes or diced jalapeños to the meat sauce for a spicy kick.
Low-Carb Option: Substitute traditional lasagna noodles with thinly sliced zucchini noodles for a lower-carb version.
Prep Ahead: Assemble the lasagna a day in advance, keep covered in the refrigerator, and bake when ready.
Freeze for Later: Wrap the unbaked assembled lasagna tightly in plastic wrap and aluminum foil, freeze, then thaw in the fridge before baking as directed.

Nutrition

Serving Size: 1 slice (1/8 of lasagna)
Calories: 580 kcal
Sugar: 8 g
Sodium: 720 mg
Fat: 38 g
Saturated Fat: 17 g
Unsaturated Fat: 15 g
Trans Fat: 0.5 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 110 mg