Parmesan Garlic Bacon Lasagna (Print-Friendly Version)
Rich layers of beef, bacon, and creamy garlic béchamel make this lasagna irresistibly hearty and satisfying.
# What You'll Need:
→ Meat Sauce
01 -
1 lb ground beef (80/20)
02 -
1 small onion, diced
03 -
3 garlic cloves, minced
04 -
1 cup cooked bacon, crumbled
05 -
24 oz marinara sauce
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon smoked paprika
08 -
Salt and black pepper, to taste
→ Parmesan Garlic Béchamel
09 -
3 tablespoons unsalted butter
10 -
3 tablespoons all-purpose flour
11 -
2 cups whole milk
12 -
1 cup grated Parmesan cheese
13 -
2 teaspoons garlic powder
14 -
Salt and black pepper, to taste
→ Assembly
15 -
12 lasagna noodles, cooked al dente
16 -
2 cups shredded mozzarella cheese
17 -
1 cup shredded cheddar cheese
18 -
1/2 cup grated Parmesan cheese, for topping
19 -
2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 -
In a large skillet over medium heat, brown the ground beef. Add diced onion and cook until softened, about 4–5 minutes. Stir in garlic and cook for 1 minute. Mix in marinara sauce, crumbled bacon, Italian seasoning, smoked paprika, salt, and pepper. Simmer for 10 minutes.
02 -
In a saucepan over medium heat, melt the butter. Whisk in flour and cook for 1–2 minutes. Gradually whisk in milk and stir until thickened, about 5 minutes. Add Parmesan and garlic powder, then season with salt and pepper. Remove from heat.
03 -
Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a layer of meat sauce. Add noodles, béchamel, mozzarella, and cheddar. Repeat layers, finishing with cheese on top. Sprinkle with grated Parmesan.
04 -
Cover the dish with foil and bake for 30 minutes. Remove foil and bake for 15 more minutes until bubbly and golden. Let it rest for 10 minutes before slicing.
# Additional Tips:
01 -
Allow lasagna to rest before slicing for clean portions.
02 -
Simmering bacon in the sauce enhances smokiness.
03 -
Blending mozzarella, cheddar, and Parmesan deepens flavor layers.