Parmesan Garlic Bacon Lasagna

This Parmesan Garlic Bacon Cheeseburger Lasagna transforms the classic lasagna into a rich and satisfying comfort meal. Layers of juicy ground beef, crispy bacon, and a creamy Parmesan garlic béchamel sauce come together with melty mozzarella and cheddar cheeses for a dish that feels both indulgent and familiar. It is fantastic for family dinners or gathering with friends when you want something a little special and hearty.

I first whipped this up for a casual get-together and it instantly became a request every time friends come over. The creamy béchamel adds a surprising richness that balances the smoky bacon perfectly.

Ingredients

• Ground beef 80/20: provides juicy flavor and a good fat content for richness
• Small onion: diced to soften and develop natural sweetness in the sauce
• Garlic cloves: minced for an aromatic punch that brightens the whole dish
• Crispy cooked bacon: crumbled adds a smoky crunch and savory depth
• Marinara sauce: jarred brings a tomato base with Italian herbs for ease
• Italian seasoning: pairs herbs like oregano and basil for classic flavor
• Smoked paprika: gives a warm, slightly smoky note that enhances the meat
• Salt and pepper: to taste essential for balancing all the layers
• Unsalted butter: forms the base of the béchamel for a smooth sauce
• All-purpose flour: thickens the béchamel to creamy perfection
• Whole milk: slowly incorporated to create a rich and silky sauce
• Grated Parmesan cheese: in the béchamel adds sharp, nutty flavor
• Garlic powder: intensifies the garlic notes in the creamy sauce
• Lasagna noodles: cooked al dente provide the perfect tender bite without falling apart
• Shredded mozzarella: melts beautifully for gooey cheesiness
• Shredded cheddar: brings a mild sharpness that pairs well with beef
• Grated Parmesan for topping: creates a golden and slightly crisp crust
• Fresh parsley: chopped is optional for a bright, fresh finish on top

Step-by-Step Instructions

Sauté the Meat and Aromatics:

Cook the ground beef in a large skillet over medium heat until it is fully browned. Add the diced onions and cook for four to five minutes until they become translucent and soft. Stir in the minced garlic and cook for another minute to release its fragrance.

Make the Meat Sauce:

Pour in the marinara sauce and add the crumbled bacon, Italian seasoning, and smoked paprika. Season with salt and pepper according to your taste. Let the mixture simmer gently for ten minutes to marry the flavors, then set it aside.

Prepare the Parmesan Garlic Béchamel Sauce:

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one to two minutes to remove the raw flour taste while stirring constantly. Gradually whisk in the milk and cook until the sauce thickens to coat the back of a spoon, about five minutes. Stir in the Parmesan cheese and garlic powder. Season with salt and pepper and remove from the heat.

Assemble the Lasagna:

Preheat your oven to 375 degrees Fahrenheit. Spread a layer of the prepared meat sauce on the bottom of a nine by thirteen inch baking dish. Lay lasagna noodles over the sauce, then add a layer of the béchamel sauce followed by shredded mozzarella and cheddar. Repeat the layering process ending with a generous sprinkle of cheeses on top and finish with grated Parmesan.

Bake and Rest:

Cover the dish with foil and bake for thirty minutes. Remove the foil and continue baking for another fifteen minutes or until the top is golden and bubbly. Let the lasagna rest for ten minutes after baking to set before cutting into it.

Save

My favorite part of this recipe is the béchamel sauce with Parmesan and garlic which turns lasagna into a luxuriously creamy dish. I remember making this for a family gathering and how everyone loved the unexpected twist combining cheeseburger flavors with Italian layers.

Storage Tips

Store leftover lasagna tightly covered in the refrigerator for up to four days. To reheat, cover with foil and warm in the oven at low heat until heated through. You can also freeze portions wrapped well in plastic wrap and foil for up to two months. Defrost in the fridge overnight before reheating.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter version though you may want to increase the seasoning to boost flavor. Use gluten-free lasagna noodles if necessary. Parmesan can be swapped for Pecorino Romano for a saltier tang. You can substitute whole milk with 2 percent but the sauce will be slightly less creamy.

Serving Suggestions

Serve this lasagna with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a simple roasted vegetable side will complement the hearty flavors. A glass of medium-bodied red wine like Chianti or Merlot pairs beautifully with the cheesy meaty layers.

Cultural Notes

This dish takes inspiration from Italian-American cuisine where classic Italian dishes are often adapted with local ingredients to create new comfort foods. The combination of cheeseburger elements and traditional lasagna reflects a playful fusion popularized in many home kitchens looking for something familiar but extra indulgent.

Recipe FAQs

→ Can I add vegetables to this dish?

Yes, spinach or mushrooms can be added to boost nutrition and add flavor. Simply sauté them with the onions or layer them between noodles.

→ What cheese types are used in the layers?

Mozzarella and cheddar provide melty layers while Parmesan adds a sharp, creamy element to the béchamel and topping.

→ How should I cook the noodles before assembling?

Cook lasagna noodles al dente according to package instructions to ensure they hold their shape during baking.

→ Can this dish be prepared in advance?

Yes, it can be assembled ahead and refrigerated before baking. Just add extra baking time if baking from cold.

→ What is the best way to achieve a creamy béchamel sauce?

Melt butter and whisk in flour thoroughly before slowly adding milk. Cook until thickened, then stir in Parmesan and garlic powder for rich flavor.