Lasagna Cheeseburger Parmesan Bacon (Printable Version)
Tender noodles layered with seasoned beef, melted cheeses, and crispy bacon in a savory parmesan garlic sauce.
# Ingredient List:
→ Meats
01 - 1 lb ground beef (80/20 blend)
02 - 8 slices thick-cut bacon, cooked crisp and crumbled
→ Cheeses
03 - 1 ½ cups shredded mozzarella cheese
04 - 1 cup shredded cheddar cheese
05 - 1 cup grated parmesan cheese
06 - 1 ½ cups ricotta cheese
→ Pasta
07 - 12 lasagna noodles (regular or oven-ready)
→ Vegetables & Aromatics
08 - 1 medium yellow onion, finely diced
09 - 3 cloves garlic, minced
10 - 2 cups canned crushed tomatoes
11 - 1 cup tomato sauce
12 - 2 tbsp tomato paste
13 - ½ cup beef broth
14 - 2 tbsp fresh parsley, chopped
15 - 1 tsp dried oregano
16 - ½ tsp dried basil
17 - ½ tsp smoked paprika
18 - ½ tsp black pepper
19 - ½ tsp salt
→ Parmesan Garlic Sauce
20 - 2 tbsp unsalted butter
21 - 2 tbsp all-purpose flour
22 - 1 cup whole milk
23 - 1 cup grated parmesan cheese
24 - 2 cloves garlic, minced
25 - ¼ tsp ground black pepper
26 - Pinch of salt
→ Garnish (optional)
27 - Sliced pickles
28 - Extra chopped parsley
# Step-by-Step Instructions:
01 - Preheat oven to 375°F.
02 - Cook lasagna noodles according to package instructions. Drain and set aside.
03 - In a large skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and crumble once cooled.
04 - In the same skillet, add ground beef and cook until browned. Drain excess fat. Add onion and cook until translucent, about 3 minutes. Stir in garlic, crushed tomatoes, tomato sauce, tomato paste, beef broth, oregano, basil, smoked paprika, salt, and pepper. Simmer for 10 minutes.
05 - In a bowl, combine ricotta cheese, ½ cup parmesan, and chopped parsley. Set aside.
06 - Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until smooth. Simmer until thickened, 2–3 minutes. Remove from heat and stir in 1 cup parmesan, black pepper, and salt.
07 - Spread ½ cup beef sauce in the bottom of a 9x13-inch baking dish. Add a layer of noodles. Spread half the ricotta mixture, sprinkle with mozzarella and cheddar, then top with beef sauce and a drizzle of parmesan garlic sauce. Sprinkle half the crumbled bacon over the layer. Repeat layers, finishing with noodles, remaining beef sauce, cheeses, and bacon. Drizzle remaining parmesan garlic sauce on top.
08 - Cover with foil and bake for 30 minutes.
09 - Remove foil and bake an additional 10–15 minutes, until bubbly and golden.
10 - Let rest 10–15 minutes before slicing. Garnish with pickles and extra parsley if desired.
# Tips from hearthlykitchen:
01 -
- Its like eating a cheeseburger and lasagna at the same time without feeling ridiculous about it
- The parmesan garlic sauce creates this incredible creamy bridge between the meaty tomato layers and sharp cheddar
02 -
- The parmesan garlic sauce needs constant whisking or it will clump and nobody wants grainy white sauce in their lasagna
- Don't skip draining the beef after browning because too much grease makes the layers slide apart
03 -
- Shred your own cheese instead of buying pre-shredded because the anti-caking coating prevents proper melting
- Warm your milk slightly before adding it to the roux to help it incorporate faster without lumps