Parmesan Garlic Bacon Cheeseburger Lasagna You’ll Crave

This Parmesan Garlic Bacon Cheeseburger Lasagna combines all the flavors of a classic cheeseburger into layered goodness.

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Prep Time 20

Cook Time 1

Resting Time 10

Total Time 1 30

Servings: 8 slices

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meat Sauce

1 lb Ground Beef (80/20) Main protein base; substitute with turkey or plant-based ground for a lighter or vegetarian option.
1 Small Onion, diced Adds sweetness and depth; use shallots for a milder flavor.
3 Garlic Cloves, minced Offers aromatic richness; fresh is crucial for the best flavor.
1 cup Crispy Cooked Bacon, crumbled Provides crunch and smokiness; can substitute with turkey bacon for a lighter choice.
1 jar Marinara Sauce (24 oz) Adds moisture and flavor; opt for homemade or low-sugar versions if preferred.
1 tsp Italian Seasoning Enhances flavor complexity; alternatively, use fresh herbs like basil or oregano.
1/2 tsp Smoked Paprika Infuses a smoky depth; regular paprika can be used if needed.
Salt & Pepper Standard seasoning; adjust based on dietary needs.

For the Béchamel

3 tbsp Unsalted Butter Base for béchamel; use olive oil for a dairy-free option.
3 tbsp All-Purpose Flour Thickens béchamel; substitute with gluten-free flour for gluten-free preparation.
2 cups Whole Milk Creates a creamy sauce base; use non-dairy milk for a vegan option, though results may vary.
1 cup Grated Parmesan Cheese Imparts flavor and thickness to béchamel; Pecorino Romano can be used as a stronger alternative.
2 tsp Garlic Powder Enhances garlic flavor in béchamel; use fresh garlic instead for a more robust taste.

For Assembly

12 Lasagna Noodles, cooked al dente Structure for the dish; use gluten-free or zucchini noodles for lighter options.
2 cups Shredded Mozzarella Adds gooey texture; swap for provolone for a different flavor.
1 cup Shredded Cheddar Adds sharpness; can be replaced with Monterey Jack for a milder taste.
1/2 cup Grated Parmesan, for topping Final layer for flavor and texture.
2 tbsp Chopped Fresh Parsley, optional For garnish and freshness.

Equipment

large skillet
saucepan
9x13-inch baking dish

Method

Step-by-Step Instructions

Prepare the Meat Sauce: In a large skillet over medium heat, brown ground beef until fully cooked and no longer pink, about 5-7 minutes. Add diced onion and sauté until soft, approximately 4-5 minutes. Stir in minced garlic cloves and cook for another minute. Pour in marinara sauce, followed by crumbled bacon, Italian seasoning, smoked paprika, and season with salt and pepper. Simmer the sauce for 10 minutes before removing from heat.
Make the Béchamel: In a saucepan over medium heat, melt unsalted butter until bubbly. Whisk in all-purpose flour and cook for 1-2 minutes until lightly golden. Gradually whisk in whole milk, stirring continuously until the mixture thickens, approximately 5 minutes. Off the heat, mix in grated Parmesan cheese and garlic powder; season with salt and pepper to taste.
Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9x13” dish, spread a thin layer of the meat sauce on the bottom. Place cooked lasagna noodles on top, followed by a layer of béchamel, shredded mozzarella, and shredded cheddar. Repeat these layers, finishing with a layer of béchamel, topping it with remaining mozzarella and cheddar cheese. Finish with a sprinkle of grated Parmesan for a golden, crispy top.
Bake: Cover the assembled lasagna tightly with foil and bake in the preheated oven for 30 minutes. After 30 minutes, carefully remove the foil and bake uncovered for an additional 15 minutes, until the cheese is bubbly and golden brown on top. Let the lasagna rest for about 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

For best results, let the lasagna sit for at least 10 minutes after baking; this allows the layers to set, making it easier to slice and serve. Store leftovers in an airtight container for up to 3 days.

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