Description

Looking for a dinner that’s a showstopper at the table and a flavor bomb in every bite? Parmesan Garlic Bacon Cheeseburger Lasagna blends the rich, savory depth of a traditional lasagna with the indulgent appeal of a bacon cheeseburger. Layered with creamy garlic béchamel, hearty ground beef, crispy bacon, and plenty of melty cheese, this unique lasagna is the ultimate comfort food mashup.

Ingredients

Meat Sauce:
1 lb ground beef (80/20)
1 tsp salt
½ tsp black pepper
½ tsp onion powder
½ tsp garlic powder
1 tbsp Worcestershire sauce
1 small onion, finely chopped
1 cup ketchup
½ cup beef broth

Béchamel Sauce:
4 tbsp butter
4 tbsp all-purpose flour
2 ½ cups whole milk
½ tsp salt
1 tsp garlic powder
½ cup grated Parmesan cheese

Lasagna Layers:
9 oven-ready lasagna noodles
8 slices bacon, cooked and crumbled
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese

Instructions

Preheat oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned and fully cooked.
Add salt, pepper, onion powder, garlic powder, Worcestershire sauce, and chopped onion. Cook until onions are soft and translucent.
Stir in ketchup and beef broth. Let the sauce simmer for 10 minutes until thickened slightly.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
Gradually whisk in the milk. Add salt and garlic powder. Cook, stirring, until the sauce thickens.
Stir in the Parmesan cheese and continue to whisk until smooth and creamy.
In a 9×13” baking dish, spread a thin layer of béchamel sauce on the bottom.
Add 3 lasagna noodles on top.
Spoon half of the meat sauce over the noodles.
Drizzle with béchamel sauce.
Sprinkle with half of the crumbled bacon, 1 cup mozzarella, and ½ cup cheddar cheese.
Repeat the layers: noodles, remaining meat sauce, béchamel, bacon, and cheeses.
Add the final 3 noodles, the last of the béchamel sauce, remaining cheese, and bacon.
Cover the dish with foil and bake for 25 minutes.
Remove foil and bake for another 10–15 minutes until bubbly and golden brown.

Let the lasagna rest for 10 minutes before slicing and serving.

Notes

Serving Tips:
Let the lasagna rest for at least 10 minutes after baking to allow the layers to set. This makes slicing and serving cleaner and easier. Pair it with a fresh green salad, garlic bread, or roasted vegetables for a balanced meal. For extra indulgence, drizzle with a bit of warm béchamel or sprinkle with additional Parmesan before serving.

Storage Tips:
Cover and refrigerate any leftovers within two hours of baking. Store in an airtight container or tightly wrap the baking dish with foil or plastic wrap. It will keep well in the refrigerator for up to 4 days. To freeze, portion the lasagna into individual slices, wrap them in foil, then place in a freezer-safe bag or container. Frozen lasagna can be stored for up to 2 months. Reheat refrigerated slices in the microwave or oven until warmed through. For frozen portions, thaw overnight in the fridge before reheating for best texture.