Description
Picture slicing into a steaming pan of lasagna, where creamy ricotta, stretchy mozzarella, robust provolone, and salty Parmesan meld with smoky bacon, garlicky ground beef, and herbaceous marinara. Each bite delivers crispy edges, a gooey center, and an irresistible cheese pull that screams comfort food.
Ingredients
- Lasagna Noodles (9): The sturdy base for layering.
- Why it matters: Holds the cheesy, meaty layers together.
- Substitution: Use no-boil noodles or gluten-free noodles; adjust cooking time per package.
- Ground Beef (1 lb): Adds savory, hearty flavor.
- Why it matters: Provides a classic lasagna meat base.
- Substitution: Use ground turkey, sausage, or plant-based meat for vegetarian.
- Bacon (1/2 lb, chopped): Brings smoky, crispy texture.
- Why it matters: Elevates the dish with a unique, savory crunch.
- Substitution: Use turkey bacon or vegetarian bacon.
- Garlic (3 cloves, minced): Adds aromatic depth.
- Why it matters: Enhances the savory and smoky flavors.
- Substitution: Use 1 tsp garlic powder.
- Ricotta Cheese (15 oz): Creates a creamy layer.
- Why it matters: Adds richness and smooth texture.
- Substitution: Use cottage cheese (drained) or vegan ricotta.
- Shredded Mozzarella Cheese (2 cups): Provides stretchy, melty goodness.
- Why it matters: Key for the cheese pull and gooey texture.
- Substitution: Use low-moisture mozzarella or dairy-free cheese.
- Shredded Provolone Cheese (1 1/2 cups): Adds robust, tangy flavor.
- Why it matters: Complements the other cheeses with depth.
- Substitution: Use fontina or more mozzarella.
- Grated Parmesan Cheese (1 cup, freshly grated): Adds salty, nutty notes.
- Why it matters: Enhances flavor and creates a crispy top.
- Substitution: Use Pecorino Romano or nutritional yeast for dairy-free.
- Large Egg (1): Binds the ricotta layer.
- Why it matters: Prevents the cheese from oozing out when cut.
- Substitution: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for vegan.
- Marinara Sauce (2 cups): Provides tangy, tomatoey flavor.
- Why it matters: Ties the layers together with saucy goodness.
- Substitution: Use homemade sauce or a high-quality store-bought brand like Rao’s.
- Chopped Fresh Basil (1/4 cup, plus more for garnish): Adds bright, herbaceous notes.
- Why it matters: Balances the richness with freshness.
- Substitution: Use fresh parsley or 1 tbsp dried basil.
- Salt and Black Pepper (to taste): Season the dish.
- Why it matters: Enhance all flavors; bacon and cheese add salt, so use sparingly.
- Olive Oil (for drizzling): Adds a light finish.
- Why it matters: Enhances flavor and prevents noodles from sticking.
- Substitution: Use avocado oil or skip.
Pro Tip: Use freshly grated cheeses for better melting and flavor. Chop bacon finely for even distribution.
Instructions
- Preheat and Prep:
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9×13-inch casserole dish with olive oil or cooking spray.
- Tip: Use a deep dish to hold all layers without overflow.
- Cook the Noodles:
- Bring a large pot of salted water to a boil. Cook 9 lasagna noodles until al dente, about 8-10 minutes (per package instructions).
- Drain, rinse with cold water to prevent sticking, and lay flat on a lightly oiled baking sheet.
- Tip: Stir noodles while boiling to prevent sticking; no-boil noodles skip this step.
- Cook the Meat Mixture:
- In a large skillet over medium heat, cook 1/2 lb chopped bacon until crispy, about 5-7 minutes. Remove and set aside, leaving 1 tbsp bacon fat in the skillet.
- Add 1 lb ground beef and 3 minced garlic cloves to the skillet. Cook until beef is browned and no longer pink, about 6-8 minutes, breaking it up as it cooks.
- Drain excess fat, then stir in 2 cups marinara sauce and half the cooked bacon. Simmer for 5 minutes. Season with salt and pepper to taste.
- Tip: Taste the sauce and adjust seasoning, as bacon adds saltiness.
- Prepare the Cheese Mixture:
- In a medium bowl, mix 15 oz ricotta cheese, 1 cup mozzarella, 1/2 cup provolone, 1/2 cup Parmesan, 1 egg, and 1/4 cup chopped fresh basil. Season with a pinch of salt and pepper.
- Tip: Mix until smooth for a creamy, even layer.
- Assemble the Lasagna:
- Spread 1/2 cup meat sauce on the bottom of the prepared dish.
- Layer 3 noodles, slightly overlapping if needed.
- Spread 1/3 of the ricotta mixture over the noodles, then 1/3 of the remaining meat sauce, and sprinkle with 1/3 of the remaining bacon.
- Repeat layers twice (noodles, ricotta, sauce, bacon), ending with a final layer of noodles topped with remaining sauce.
- Sprinkle with remaining 1 cup mozzarella, 1 cup provolone, and 1/2 cup Parmesan.
- Tip: Press layers gently to compact for clean slices; ensure cheese covers the top evenly.
- Bake:
- Cover with foil (spray foil with cooking spray to prevent sticking). Bake for 25 minutes.
- Remove foil and bake for an additional 15-20 minutes, until cheese is bubbly and golden.
- Tip: Broil for 1-2 minutes at the end for extra-crispy edges, if desired.
- Rest and Serve:
- Let the lasagna rest for 15 minutes to set.
- Drizzle with olive oil, garnish with fresh basil, and cut into 8 portions. Serve hot.
- Health Benefit: Beef and bacon provide protein, and cheeses offer calcium, but this rich dish is a decadent treat to savor sparingly!