Parmesan Garlic Bacon Cheeseburger Lasagna
If comfort food had a crown, this would wear it. Layers of tender pasta, savory beef, smoky bacon, creamy garlic Parmesan sauce, and plenty of melted cheese come together in one irresistibly hearty dish. It’s everything you love about a classic cheeseburger and a rich, cheesy lasagna—all baked into one unforgettable casserole.
Ingredients
For the Meat Sauce:
1 lb (450 g) ground beef (80/20)
8 slices bacon, cooked until crisp and crumbled
1 small onion, finely diced
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 cup marinara sauce
For the Garlic Parmesan Béchamel:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk, warmed
3 cloves garlic, minced
1 cup freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg (optional)
For Assembly:
12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1½ cups shredded cheddar cheese
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
Prepare the Meat Sauce
In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks.
Add the diced onion and cook for 3–4 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Mix in the salt, pepper, Italian seasoning, Worcestershire sauce, and tomato paste.
Add the marinara sauce and half of the crumbled bacon. Simmer for 5 minutes. Set aside.
Make the Garlic Parmesan Béchamel
In a medium saucepan, melt the butter over medium heat.
Add the minced garlic and sauté for 1 minute.
Whisk in the flour and cook for 1–2 minutes until smooth and lightly golden.
Gradually whisk in the warm milk until the sauce is smooth.
Cook, stirring constantly, until thickened, about 5–7 minutes.
Remove from heat and stir in the Parmesan cheese, salt, pepper, and nutmeg.
Assemble the Lasagna
Preheat your oven to 375°F (190°C).
Spread a thin layer of béchamel sauce on the bottom of a greased 9×13-inch baking dish.
Arrange 3 lasagna noodles over the sauce.
Top with one-third of the meat sauce, one-third of the béchamel, and a generous sprinkle of mozzarella and cheddar.
Repeat the layers two more times.
Finish with the remaining noodles, béchamel, mozzarella, cheddar, Parmesan, and the rest of the crumbled bacon.
Bake
Cover with foil and bake for 25 minutes.
Remove the foil and bake for an additional 15–20 minutes, until bubbly and golden brown.
Rest and Serve
Let the lasagna rest for 10–15 minutes before slicing.
Garnish with fresh parsley and serve warm.
Serving Suggestions
Pair with a crisp green salad, garlic bread, or roasted vegetables for a complete and satisfying meal.
Storage Tips
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze individual portions for up to 3 months.
Reheat in the oven or microwave until heated through.
Every bite is packed with rich, cheesy, smoky flavor—the ultimate mashup of two beloved comfort food classics.
