Description
Craving a dish that’s as bold as a 4th of July barbecue and just as comforting? This Parmesan Garlic Bacon Cheeseburger Lasagna is your ultimate crowd-pleaser! Imagine all the flavors of a juicy bacon cheeseburger—ground beef, crispy bacon, and melty cheese—layered with lasagna noodles and a creamy Parmesan garlic béchamel sauce.
Ingredients
A Parmesan Garlic Bacon Cheeseburger Lasagna needs simple ingredients for a 9×13-inch dish (serves 8-12). Here’s what you’ll need:
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Meat Sauce:
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1 lb ground beef (80/20)
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1 small onion, diced
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3 garlic cloves, minced
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1 cup crispy cooked bacon, crumbled (about 8-10 slices)
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1 jar (24 oz) marinara sauce
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1 tsp Italian seasoning
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½ tsp smoked paprika
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Salt and pepper to taste
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Why it matters: Ground beef mimics a burger patty; bacon adds smoky crunch; onion and garlic bring savory depth; marinara ties it together; seasonings enhance the cheeseburger vibe.
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Substitutions: Use ground turkey or plant-based meat for beef. Swap bacon for turkey bacon or omit for vegetarian (add smoked salt for flavor). Use homemade marinara or a low-sugar version.
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Parmesan Garlic Béchamel:
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3 tbsp unsalted butter
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3 tbsp all-purpose flour
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2 cups whole milk
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1 cup grated Parmesan cheese
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2 tsp garlic powder
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Salt and pepper to taste
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Why it matters: Butter and flour create a creamy base; milk and Parmesan add richness; garlic powder gives a burger-inspired kick.
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Substitutions: Use dairy-free butter and milk (e.g., almond or oat) for dairy-free. Swap Parmesan for nutritional yeast (vegan). Use fresh minced garlic (2 cloves) for powder.
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Assembly:
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12 lasagna noodles, cooked al dente
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2 cups shredded mozzarella
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1 cup shredded cheddar
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½ cup grated Parmesan (for topping)
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2 tbsp chopped fresh parsley (optional)
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Why it matters: Noodles provide structure; mozzarella and cheddar mimic burger cheese; Parmesan adds a crispy top; parsley adds freshness.
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Substitutions: Use no-boil or gluten-free lasagna noodles. Swap mozzarella for provolone or colby jack. Omit parsley or use chives.
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Optional Patriotic Add-Ins (for 4th of July):
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Cherry tomatoes (red) and mozzarella balls (white) for garnish
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Blue cheese crumbles or blue-dyed sour cream dip (blue)
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Red, white, and blue napkins or flag picks
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Why it matters: Creates a festive red, white, and blue presentation.
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Substitutions: Use diced red bell peppers (red) or yogurt dip (white). Serve with a blueberry salad (blue).
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Tip: Cook bacon until crispy and drain well to avoid greasiness. Use fresh Parmesan for the best béchamel flavor. Pre-cook noodles al dente to prevent mushiness.
Instructions
Step 1: Prepare the Meat Sauce
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In a large skillet over medium heat, cook 1 lb ground beef until browned, breaking it up with a spoon (about 5-7 minutes). Drain excess fat if desired.
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Add 1 diced onion and sauté until soft (4-5 minutes).
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Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
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Add 1 cup crumbled bacon, 24 oz marinara sauce, 1 tsp Italian seasoning, ½ tsp smoked paprika, and salt and pepper to taste.
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Simmer for 10 minutes, stirring occasionally. Set aside.
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Tip: Break beef into small crumbles for even texture. Use a low-sodium marinara to control saltiness with bacon.
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Step 2: Make the Parmesan Garlic Béchamel
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In a medium saucepan over medium heat, melt 3 tbsp unsalted butter.
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Whisk in 3 tbsp all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
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Slowly whisk in 2 cups whole milk and cook until thickened (about 5 minutes), stirring constantly.
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Stir in 1 cup grated Parmesan and 2 tsp garlic powder. Season with salt and pepper. Remove from heat.
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Tip: Whisk milk gradually to avoid lumps. Keep heat medium to prevent scorching. Stir until smooth and creamy.
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Step 3: Assemble the Lasagna
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Preheat the oven to 375°F (190°C).
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In a 9×13-inch baking dish, spread a thin layer of meat sauce (about 1 cup).
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Place 3-4 lasagna noodles (trimmed if needed) to cover the bottom.
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Spread a layer of béchamel sauce (about ¾ cup), then sprinkle with ½ cup mozzarella and ¼ cup cheddar.
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Top with another layer of meat sauce. Repeat layers (noodles, béchamel, cheeses, meat sauce) two more times, ending with a generous layer of mozzarella, cheddar, and ½ cup Parmesan on top.
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Tip: Spread layers evenly for consistent flavor. Overlap noodles slightly to avoid gaps. Reserve extra cheese for a golden top.
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Step 4: Bake and Serve
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Cover the dish with foil and bake for 30 minutes.
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Remove foil and bake uncovered for 15 more minutes until bubbly and golden.
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Let rest for 10 minutes before slicing. Sprinkle with 2 tbsp chopped parsley and add patriotic garnishes like cherry tomatoes and mozzarella balls.
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Serve with a side of blue cheese dip for a 4th of July flair.
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Tip: Resting helps layers set for clean slices. Use a sharp knife for neat portions.
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