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This dish merges classic lasagna with the bold flavors of a cheeseburger, featuring seasoned beef, crispy bacon, and layers of mozzarella, cheddar, and parmesan. A silky garlic-infused béchamel ties everything together, nestled between perfectly cooked lasagna noodles. Each bite delivers a savory combination of creamy sauce, smoky bacon, and bubbling cheese, topped with a golden, parmesan crust. Perfect for a comforting family dinner, this layered bake offers familiar flavors in a new, crowd-pleasing way. Serve warm with a sprinkle of fresh parsley to brighten the richness.
Parmesan garlic bacon cheeseburger lasagna brings together all the comfort of classic lasagna with the savory punch of a loaded cheeseburger. Every forkful is cheesy, smoky, and utterly satisfying—the kind of meal you crave when you are in need of a hearty family dinner or the ultimate potluck showstopper. There is something a little over the top about it and that is exactly what makes it worthy of a celebration or just a fun twist for Sunday night.
I first put this together on a game day when my family wanted cheeseburgers but I was craving a baked pasta. Now it is often what they ask for when cousins come to visit.
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Ingredients
Ground beef: provides a juicy meaty base I like to look for 80-20 for that rich flavorOnion: adds a mellow sweetness and body Pick a firm onion with tight skinGarlic cloves: bring punchy depth Use fresh minced for the best resultsCrispy cooked bacon: infuses smokiness and a slight crunch Cook your bacon slowly to keep it chewy not brittleMarinara sauce: binds it all together with tang and moisture Look for one with simple ingredients low sugarItalian seasoning: gives aromatic warmth Dried is perfect here but fresh parsley works as a garnishSmoked paprika: offers a gentle smokiness not too spicy Choose a deep brick red varietySalt and pepper: to round out flavorsUnsalted butter: ensures you control the seasoningAll-purpose flour: builds the creamy béchamel structure Always sift it if clumpyWhole milk: creates a silky sauce Go for full-fat for richnessParmesan cheese: brings nutty sharpness Grate your own for the best meltGarlic powder: boosts that garlicky profileLasagna noodles: provide the classic layers Cook just until al denteMozzarella: melts into those signature cheese pulls Always get a block and shred it yourselfShredded cheddar: adds burger-like tang Choose sharp for extra punchGrated Parmesan: finishes the top with a golden crownFresh parsley: offers a fresh green finish if you like
Step-by-Step Instructions
Prepare the Meat Sauce :Start by browning the ground beef in a large skillet over medium heat so you build up those flavorful caramelized bits on the surface. As the meat loses its pink color add in the diced onion and let it soften gently for about four to five minutes stirring often. When the onion has turned translucent mix in the garlic mince and stir for just a minute until you can smell it releasing its oils. Pour in the marinara sauce and tip in the crumbled bacon Italian seasoning and smoked paprika. Give everything a solid stir to combine then let it simmer away gently for ten minutes until the flavors round out. Add salt and pepper as you taste. Remove the skillet from the heat and set aside.
Make the Parmesan Garlic Béchamel :In a separate saucepan melt the butter over medium heat until it foams slightly but does not brown. Sprinkle over the flour and immediately begin whisking to prevent lumps from forming. Let this take its time for one or two minutes just enough to toast away the raw taste but not so long it colors. Gradually pour in the milk whisking constantly and let it thicken to a creamy sauce over about five minutes. Stir in the grated Parmesan and garlic powder watching the cheese melt into the sauce making it extra silky. Test for salt level and adjust with a good pinch of salt and pepper. Take it off the heat once you are happy with the thickness.
Assemble the Lasagna :Preheat your oven to three hundred seventy five degrees Fahrenheit one hundred ninety degrees Celsius. Grab a nine by thirteen inch baking dish and spread a generous layer of the meat sauce over the bottom smoothing it all the way to the edges. Lay down your cooked lasagna noodles so they slightly overlap. Spoon some béchamel over them and sprinkle with a mix of mozzarella and cheddar. Repeat the layering process in the same order until you have filled the pan ending with a final layer of meat sauce and cheese. Scatter a little extra Parmesan over the top before baking.
Bake and Rest :Cover your assembled lasagna tightly with foil to trap moisture so the pasta cooks through. Slide the pan into the preheated oven and set your timer for thirty minutes. After that time remove the foil and return to the oven for fifteen minutes more until the topping is bubbling golden and forming little crispy edges. Let the lasagna rest on the countertop for about ten minutes before you slice into it—this helps everything stay together when you serve.
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