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This hearty Parmesan Garlic Bacon Cheeseburger Lasagna transforms your favorite burger flavors into a comforting pasta bake. The combination of crispy bacon, seasoned beef, and a rich parmesan béchamel creates layers of flavor that will satisfy even the most dedicated cheeseburger enthusiast.
I created this recipe during a rainy weekend when my family was craving both burgers and pasta. The dish was such a hit that it has become our go-to crowd pleaser for potlucks and family gatherings.
Ingredients
- Ground beef: 80/20 blend provides the perfect fat content for juicy flavor without excess grease
- Crispy bacon: Adds smoky crunch and that unmistakable burger flavor
- Marinara sauce: Creates the tomato base reminiscent of classic burger condiments
- Parmesan cheese: In the béchamel brings nutty depth that elevates this dish beyond ordinary lasagna
- Garlic powder: Infuses the creamy sauce with aromatic flavor
- Mozzarella and cheddar cheese blend: Replicates that perfect cheeseburger melt while adding stretch and richness
- Lasagna noodles: Provide structure and absorb all the delicious flavors
How To Make Parmesan Garlic Bacon Cheeseburger Lasagna
- Prepare the meat sauce:
- Brown the ground beef thoroughly in a large skillet over medium heat until no pink remains about 7 minutes. Add the diced onion and cook until translucent and soft approximately 4 to 5 minutes. The onions should become slightly golden at the edges. Stir in minced garlic and cook just until fragrant about 60 seconds avoid browning the garlic which can turn bitter. Incorporate the crumbled bacon ensuring even distribution throughout the meat mixture. Pour in the marinara sauce and add all seasonings stirring well to combine. Allow the sauce to simmer gently for at least 10 minutes so the flavors can meld and develop.
- Create the parmesan béchamel:
- In a medium saucepan melt the butter completely over medium heat until it begins to bubble slightly. Sprinkle in the flour while continuously whisking to prevent lumps. Cook this roux for a full 1 to 2 minutes to eliminate any raw flour taste the mixture should smell slightly nutty. Very gradually add the milk about 1/4 cup at a time whisking constantly to maintain a smooth consistency. Continue cooking while stirring until the sauce thickens enough to coat the back of a spoon about 5 minutes. Remove from heat and stir in the parmesan cheese and garlic powder until completely melted and incorporated. Taste and adjust seasonings as needed.
- Assemble and bake:
- Preheat your oven to 375°F and prepare a 9×13 inch baking dish. Spread a thin layer of meat sauce across the bottom of the dish to prevent sticking. Arrange a layer of cooked lasagna noodles overlapping slightly if needed. Cover with approximately 1/3 of the remaining meat sauce spreading evenly. Pour about 1/3 of the béchamel over the meat sauce. Sprinkle with 1/3 each of the mozzarella and cheddar cheeses. Repeat these layers twice more finishing with the remaining cheeses on top. Sprinkle the additional parmesan over everything for a golden crust. Cover tightly with aluminum foil being careful not to let it touch the cheese and bake for 30 minutes. Remove the foil and continue baking for 15 minutes until the edges are bubbling and the top is golden brown. Allow the lasagna to rest for a full 10 minutes before cutting to help it set and make cleaner slices.
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The bacon is truly the secret star in this recipe. I discovered its importance accidentally when I added extra to use up leftover breakfast bacon. That extra smokiness completely transformed the dish creating that unmistakable burger joint flavor that keeps everyone coming back for seconds.
Make Ahead Options
This lasagna actually improves when made a day ahead. Assemble the entire dish wrap tightly with plastic wrap followed by foil and refrigerate overnight. Remove from the refrigerator 30 minutes before baking and add an extra 10 15 minutes to the covered baking time. The resting period allows the flavors to develop and the noodles to absorb some of the sauce creating a more cohesive dish.
Serving Suggestions
For the full cheeseburger experience serve this lasagna with a simple side salad featuring chopped romaine tomatoes red onion and a tangy vinaigrette reminiscent of burger toppings. Garlic bread makes an excellent accompaniment think of it as the 'bun' element. For casual gatherings consider setting up a toppings bar with diced pickles sliced tomatoes extra bacon bits and even some special sauce for guests to customize their portions.
Ingredient Substitutions
If you prefer a leaner option ground turkey works well in place of beef though add a tablespoon of olive oil when browning to compensate for the lower fat content. Vegetarians can substitute plant-based ground meat alternatives and skip the bacon or use a vegetarian bacon option. For a gluten-free version use gluten-free lasagna noodles and replace the all-purpose flour in the béchamel with a gluten-free flour blend or cornstarch just reduce the amount to 2 tablespoons if using cornstarch.
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Storing and Reheating
Once cooled completely cover leftovers tightly with foil or transfer to airtight containers. Refrigerated lasagna will keep for 3 4 days. For best results reheat individual portions in the microwave for 2 3 minutes or until heated through. To reheat a larger portion cover with foil and bake in a 350°F oven for about 20 minutes until warmed throughout. The cheese may separate slightly when reheated but the flavor remains delicious.
Frequently Asked Questions
- → Can I use different types of cheese?
Yes, feel free to substitute cheeses like ricotta, gouda, or provolone based on your preference. Mozzarella and Parmesan are classic for texture and flavor.
- → Can I make this lasagna ahead of time?
Absolutely! Assemble the lasagna, cover, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if chilled.
- → Can I freeze leftovers?
Yes, you can freeze individual portions in airtight containers for up to 3 months. Reheat in the oven or microwave when ready to eat.
- → What can I use instead of bacon?
For a different smoky flavor, consider using pancetta or turkey bacon. Alternatively, omit bacon for a simpler dish.
- → Can I make this vegetarian?
Yes, substitute ground beef with plant-based meat or cooked lentils, and omit the bacon. Use a vegetarian marinara sauce as well.