Parmesan Garlic Bacon Lasagna

This comforting Parmesan garlic bacon lasagna brings layers of creamy béchamel rich meat sauce and bubbling cheese together into one deeply satisfying bake your whole family will want again and again

I first made this for a weekend dinner and the leftovers became even better the next day so now I make a double batch every time

Ingredients

• Ground beef: gives this dish heartiness and works well with the smoky bacon use 80 percent lean for best flavor
• Diced onion: adds sweetness and builds the foundation of the sauce choose firm onions with papery skin
• Fresh garlic: deepens flavor and aroma always mince it fresh rather than pre chopped
• Cooked bacon: infuses smokiness and saltiness crisp it ahead for easy crumbling
• Marinara sauce: provides a ready made tomato base look for low sugar versions with garlic and herbs
• Italian seasoning: brings familiar herbaceous notes check for a mix with oregano basil and thyme
• Smoked paprika: enhances the depth opt for a Spanish version if available
• Butter and flour: create a roux that forms the base of the béchamel melt slowly and whisk smooth
• Whole milk: gives the sauce creaminess avoid reduced fat for best results
• Grated Parmesan cheese: builds a salty nutty base use freshly grated if possible
• Garlic powder: adds consistent flavor to the sauce avoid garlic salt to control sodium
• Lasagna noodles: hold the layers together choose classic or no boil depending on your prep time
• Shredded mozzarella: melts beautifully and provides gooey texture
• Shredded cheddar: adds sharpness and contrast to the creamy sauce
• Extra Parmesan: on top crisps beautifully and finishes the dish
• Fresh parsley: adds brightness if using chop just before serving for color

Step-by-Step Instructions

Prepare the Meat Sauce:

Cook ground beef in a large skillet over medium heat until it is fully browned then add diced onion and cook another four minutes until soft stir in minced garlic and let it cook for one more minute

Simmer and Season:

Stir in marinara sauce crumbled bacon Italian seasoning and smoked paprika season to taste with salt and black pepper let the sauce simmer gently for ten minutes and then remove from heat

Make the Béchamel:

In a saucepan melt butter over medium heat then whisk in the flour cook for two minutes to form a light roux while stirring constantly

Thicken the Sauce:

Slowly pour in the milk while whisking to avoid lumps continue stirring until the sauce thickens to a creamy consistency about five minutes

Finish the Béchamel:

Stir in grated Parmesan and garlic powder then season with salt and black pepper remove from heat and set aside

Assemble the Lasagna:

Preheat the oven to three hundred seventy five degrees Fahrenheit spread a thin layer of meat sauce in a nine by thirteen inch baking dish top with a layer of lasagna noodles then add béchamel mozzarella and cheddar cheese

Repeat and Finish Layers:

Continue layering the components until all ingredients are used finish with a generous topping of mozzarella cheddar and grated Parmesan

Bake to Perfection:

Cover the dish with foil and bake for thirty minutes remove foil and bake another fifteen minutes until the top is golden and bubbling

Let It Rest:

Remove from oven and let the lasagna sit for ten minutes before slicing to allow the layers to set properly

Save

I love using a little extra bacon because it reminds me of the Sunday mornings we would fry some for breakfast and save a few crisp slices for dinner recipes later that day

Storage Tips

Store leftovers tightly wrapped in the fridge for up to four days reheat slices in the oven at a moderate temperature to keep the texture intact This lasagna also freezes well once fully cooked and cooled just slice and wrap each piece individually before freezing

Ingredient Substitutions

You can use turkey bacon instead of regular bacon for a lighter option If you are out of cheddar try using provolone or fontina for a similar melt factor Gluten free noodles and a roux made with gluten free flour can adapt this for dietary needs

Serving Suggestions

Serve with a simple green salad or garlic bread to round out the meal A glass of red wine like Chianti or Zinfandel pairs beautifully with the richness of this lasagna

Save

Cultural Note

Lasagna has deep roots in Italian cuisine and this version takes inspiration from classic béchamel based northern styles while adding an American twist with bacon and cheddar

Common Recipe Questions

→ Can I prepare this lasagna ahead of time?

Yes, you can fully assemble the lasagna a day in advance, cover it tightly, and refrigerate. Bake as directed when ready to serve.

→ What’s the purpose of the béchamel sauce?

The garlic Parmesan béchamel adds a creamy, rich texture and balances the acidity of the marinara for a smooth layered finish.

→ Can I use different cheeses?

Absolutely. Provolone, Monterey Jack, or fontina can replace mozzarella or cheddar for different flavors and melt qualities.

→ Why does the lasagna need to rest before slicing?

Resting allows the layers to set, making the slices neater and preventing the fillings from spilling out when cut.

→ How do I store and reheat leftovers?

Cool leftovers completely, wrap tightly, and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through.