Cheesy Bacon Lasagna (Printable Version)
Hearty layers of beef, crispy bacon, and Parmesan sauce come together for the ultimate comfort meal.
# What You'll Need:
→ Meat & Proteins
01 -
6 slices of cooked bacon, crumbled
02 -
1 lb (450 g) ground beef
→ Sauce Base
03 -
4 tablespoons all-purpose flour
04 -
4 tablespoons butter
05 -
2 cups (480 ml) whole milk
→ Cheese
06 -
1/2 cup (50 g) ricotta cheese (if you'd like)
07 -
1 cup (100 g) grated Parmesan cheese
08 -
1 cup (100 g) shredded cheddar cheese
09 -
2 cups (200 g) shredded mozzarella cheese
→ Vegetables & Aromatics
10 -
3 cloves garlic, minced
11 -
2 tablespoons parsley, chopped
12 -
1 small onion, finely diced
→ Pasta
13 -
12 lasagna noodles, prepared as instructed on the package
→ Seasonings
14 -
Salt and pepper to your taste
15 -
1 teaspoon garlic powder
16 -
1/2 teaspoon smoked paprika
17 -
1 teaspoon Italian seasoning
# Steps to Follow:
01 -
Cook the ground beef in a big skillet until browned. Drain the grease, then toss in garlic, onion, smoked paprika, and Italian seasoning. Stir, cook till the onions soften, then mix in the crumbled bacon. Season as you like.
02 -
Melt the butter in a medium pan, then stir in the flour to make a paste. Slowly pour in milk while whisking until it thickens. Take it off the heat, then mix in Parmesan cheese and garlic powder. Adjust seasoning with salt and pepper.
03 -
Set your oven to 375°F (190°C). Grease a 9×13-inch pan, spreading a bit of sauce on the bottom. Lay down 3 noodles, add a layer of meat, some sauce, and sprinkle cheese on top.
04 -
Repeat the layering with the remaining ingredients. End with plenty of cheese over the top for a great finish.
05 -
Cover the dish with foil and bake for 25 minutes. Pull off the foil and bake for another 10-15 minutes until the cheese is beautifully golden and bubbly. Let it cool for 10 minutes before digging in.
# Additional Notes:
01 -
Try adding sliced pickles between the layers to give a classic cheeseburger vibe.
02 -
If you're making it ahead, pop it in the fridge. When baking straight from cold, give it 10 extra minutes.