Lasagna Cheeseburger Parmesan Bacon

The smell of bacon and garlic wafting through my apartment is what Sundays were made for. I remember standing in my tiny first kitchen, apron stained with tomato sauce, wondering what would happen if I just went all in on every craving I'd been suppressing all week. That's when this lasagna cheeseburger mashup was born, half accident and entirely delicious.

Last winter, my friend Mike walked in mid-assembly and literally stood there watching me layer like it was a sport. We ended up eating it straight from the pan with wooden spoons, too impatient to let it rest properly, burning our tongues and laughing through every bite. Some meals are just meant to be shared that way.

Ingredients

• Ground beef: The 80/20 blend gives you the right fat content for flavor and juiciness without making your lasagna swim in grease
• Thick-cut bacon: Cook it until you can practically hear it snap, then crumble it into bits that will scatter through every layer
• Mozzarella and cheddar: This two-cheese combo melts into that perfect blanket of gooey goodness we all chase in comfort food
• Parmesan: Don't use the pre-grated stuff from a tub, buy a wedge and grate it yourself for the sauce and layers
• Ricotta: Room temperature ricotta spreads more evenly and doesn't clump up when you layer it
• Lasagna noodles: Oven-ready noodles save you the boiling step, but traditional ones give you that authentic texture you remember from childhood
• Onion and garlic: Finely dice the onion so it virtually disappears into the meat sauce, no one wants chunky surprises in their lasagna
• Crushed tomatoes and tomato sauce: This combination gives you body and sauciness in equal measure
• Beef broth: Adds depth and richness that water just cannot replicate
• Butter and flour: The foundation of your parmesan garlic sauce, cooked into a roux that thickens beautifully
• Whole milk: Skim milk will give you a sad, thin sauce, so splurge on the full-fat version

Instructions

Get your oven ready:

Preheat to 375°F and cook those lasagna noodles according to the package, then drain them well so they do not turn your layers into soup

Start the bacon:

Cook it in a large skillet until it is crispy enough to crumble, then transfer it to paper towels to drain

Build the beef sauce:

Brown the ground beef in the same skillet, drain the excess fat, and cook the onion until it goes translucent

Season and simmer:

Stir in the garlic, crushed tomatoes, tomato sauce, tomato paste, beef broth, and all those dried herbs and spices, then let it bubble away for 10 minutes while you make everything else

Mix the ricotta filling:

Combine the ricotta with half a cup of parmesan and the chopped parsley in a bowl

Make the parmesan garlic sauce:

Melt butter in a saucepan, cook the garlic for just a minute, whisk in the flour, then gradually add the milk until smooth before stirring in the parmesan and seasonings

Start layering:

Spread half a cup of beef sauce in the bottom of your baking dish, then add noodles, ricotta, mozzarella, cheddar, beef sauce, a drizzle of parmesan garlic sauce, and half the bacon

Repeat and finish:

Do it all again, ending with noodles, beef sauce, all remaining cheeses, the rest of the bacon, and that last precious bit of parmesan garlic sauce

Bake it:

Cover with foil for 30 minutes, then remove it and bake another 10 to 15 minutes until you see bubbly golden perfection

Rest and serve:

Let it sit for 10 to 15 minutes so the layers set, otherwise you will have a delicious mess on your plate instead of neat slices

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This recipe has become my go-to for potlucks and bad days alike, something about the combination of familiar flavors in an unexpected package just works. Last month my neighbor texted me at 9 PM asking for the recipe because her husband would not stop talking about the leftovers she brought for lunch.

Make Ahead Magic

You can assemble this entire lasagna the day before and refrigerate it, just add about 10 minutes to the covered baking time since it will be cold going into the oven. The flavors actually meld better overnight, making it an ideal dinner party dish that lets you enjoy your guests instead of being stuck in the kitchen.

Freezing Instructions

Wrap the unbaked lasagna tightly in plastic and foil, and it will keep for up to 3 months in the freezer. Thaw it overnight in the refrigerator before baking as directed, though you may need a few extra minutes to ensure it is heated all the way through.

Serving Suggestions

A crisp green salad with vinaigrette cuts through all that rich cheese and meat beautifully. I also like to serve crusty garlic bread on the side because there is no such thing as too many carbs when comfort food is involved.

• Pair with a full-bodied red wine like Zinfandel or Cabernet Sauvignon
• Extra pickles on the side are strangely perfect with all the cheesy richness
• Leftovers reheat surprisingly well in the microwave, though the oven keeps the texture better

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Some recipes are just meant to be messy, indulgent, and shared with people who do not mind eating off paper plates on the couch.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate covered with foil. Bake when ready, adding 10-15 minutes to the covered baking time since it will be cold.

→ What's the best way to reheat leftovers?

Reheat individual portions in the microwave at 50% power for 2-3 minutes, or cover the entire dish with foil and warm in a 350°F oven for 20-25 minutes until heated through.

→ Can I freeze this lasagna?

Absolutely. Assemble, wrap tightly in plastic then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ Why does it need to rest before serving?

Resting for 10-15 minutes allows the layers to set and the cheese sauces to firm slightly. This prevents the squares from sliding apart when you slice and serve.

→ Can I use oven-ready noodles?

Yes, no-boil noodles work well. You may want to increase the sauce slightly or add 2 tablespoons of water to the meat sauce since these noodles absorb more moisture during baking.

→ What sides pair well with this?

A crisp green salad with vinaigrette cuts through the richness. Roasted vegetables like broccoli or asparagus also complement the hearty flavors. A full-bodied red wine like cabernet sauvignon balances the creamy, savory elements.