Lasagna Cheeseburger Parmesan Bacon

The smell of bacon frying in my kitchen always makes my husband appear like magic, and this lasagna was born from one of those moments. I was making classic lasagna when he started cooking bacon alongside me, and somehow the two pans merged into the most glorious accident. Now it's the dish my friends actually request for dinner parties, because who can say no to that combination?

Last Super Bowl, I made a triple batch because my brother insisted on bringing six friends over unannounced. The house smelled like heaven, and honestly watching six grown men do that quiet first-bite thing while watching football was better than the game itself. Now it's my go-to whenever I need to feed a crowd and actually impress them.

Ingredients

• 1 lb ground beef (80/20 blend): The higher fat content keeps everything juicy and flavorful since we want that cheeseburger texture
• 8 slices thick-cut bacon: Cook it until really crisp because it needs to hold up through layering and baking without getting soggy
• 1 ½ cups shredded mozzarella: This creates those gorgeous cheese pulls that make everyone grab their phones for photos
• 1 cup shredded cheddar: Adds that sharp cheeseburger flavor that cuts through the richness
• 1 cup grated parmesan: Split between the ricotta mixture and garlic sauce for that salty, nutty depth throughout
• 1 ½ cups ricotta cheese: Room temperature ricotta spreads so much easier between layers and prevents that grainy texture
• 12 lasagna noodles: Either regular or oven-ready work, but give regular noodles a quick ice bath after cooking to stop them from getting mushy
• 1 medium yellow onion: Finely diced so they melt into the meat sauce instead of staying in distinct chunks
• 5 cloves garlic: Divided between the meat sauce and that incredible parmesan garlic sauce because more is always better
• 2 cups crushed tomatoes: The base of our meat sauce, providing that classic lasagna body we all love
• 1 cup tomato sauce: Helps thin the crushed tomatoes slightly for better layering consistency
• 2 tbsp tomato paste: Concentrates the tomato flavor and gives the sauce that gorgeous deep red color
• ½ cup beef broth: Adds a savory depth that mimics that beef patty flavor we are going for
• 2 tbsp fresh parsley: Brightens up the rich ricotta mixture so it does not feel too heavy
• 1 tsp dried oregano: The classic Italian herb that makes this taste like lasagna first, cheeseburger second
• ½ tsp smoked paprika: This is the secret ingredient that makes people ask what is different about this lasagna
• 2 tbsp unsalted butter: The foundation of our parmesan garlic sauce, creating that luxurious texture
• 2 tbsp all-purpose flour: Just enough to thicken the sauce without making it taste like a gravy
• 1 cup whole milk: Whole milk is essential here because the sauce needs that fat content for proper melting

Instructions

Get your oven and noodles ready:

Preheat your oven to 375F and cook those lasagna noodles according to the package directions, then drain them immediately so they do not stick together.

Crisp up that bacon:

Cook the bacon in a large skillet over medium heat until it is seriously crispy, then transfer it to paper towels to cool completely before crumbling into perfect little bits.

Build the meat sauce base:

In that same bacon skillet, brown the ground beef and drain off the excess fat, then add the onion and cook it down for about three minutes until it is translucent.

Add all the sauce flavors:

Stir in the garlic, crushed tomatoes, tomato sauce, tomato paste, and beef broth, then add the oregano, basil, smoked paprika, salt and pepper and let it simmer for ten minutes while you make the other components.

Make the ricotta filling:

Combine the ricotta cheese with half a cup of parmesan and the chopped parsley in a bowl, and keep it nearby for easy assembly.

Whisk up the parmesan garlic sauce:

Melt the butter in a saucepan over medium heat and cook the garlic for one minute until it is beautifully fragrant, then whisk in the flour for another minute before gradually adding the milk while whisking constantly.

Finish that incredible sauce:

Simmer the white sauce for two or three minutes until it thickens enough to coat the back of a spoon, then remove it from the heat and stir in one cup of parmesan with the pepper and salt.

Start the layering magic:

Spread half a cup of the beef sauce in the bottom of your 9x13 baking dish, add a layer of noodles, then spread half the ricotta mixture over the noodles.

Add the cheese and bacon layers:

Sprinkle mozzarella and cheddar over the ricotta, top with more beef sauce, drizzle some of that parmesan garlic sauce over everything, and scatter half the bacon on top.

Repeat and finish strong:

Do it all one more time, finishing with a final layer of noodles, the remaining beef sauce, all your leftover cheeses, and the rest of the bacon before drizzling the last of the parmesan garlic sauce on top.

Bake to golden perfection:

Cover tightly with foil and bake for thirty minutes, then remove the foil and bake another ten to fifteen minutes until it is bubbly and beautifully golden on top.

The hardest part is waiting:

Let the lasagna rest for ten to fifteen minutes before slicing because this makes all the difference between a messy slide and perfect, restaurant style layers.

Save

My neighbor actually knocked on my door the first time I made this because the smell was drifting through our shared wall. I sent her home with a container, and now we have a standing Friday night dinner swap arrangement. Food really does bring people together in the most unexpected ways.

Make It Ahead Like A Pro

You can absolutely assemble this entire lasagna the day before and keep it covered in the refrigerator. Just add about ten minutes to the covered baking time if it is going into the oven cold from the fridge.

Freezing For Later

Wrap the unbaked lasagna incredibly well with plastic and foil, and it will freeze beautifully for up to three months. Thaw it overnight in the refrigerator before baking as directed.

Serving Suggestions That Work

A crisp green salad with a vinaigrette cuts right through the richness of this dish. Some crusty garlic bread on the side never hurt anyone either.

• Those pickle garnishes are not just for decoration, they actually brighten each bite
• A full bodied red wine like Zinfandel pairs perfectly with all that beef and cheese
• Leftovers reheat surprisingly well in the microwave for lunch the next day

Save

This is the kind of dinner that makes people ask when they can come back over. Enjoy every cheesy, bacon filled bite of this masterpiece.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to the baking time if cooking from cold. You can also freeze it unbaked for up to 3 months.

→ What type of noodles work best?

Traditional curly-edged lasagna noodles hold sauce beautifully, but oven-ready noodles save time. If using regular noodles, slightly undercook them since they'll continue baking in the sauce.

→ Can I reduce the prep time?

Use oven-ready noodles to skip boiling, pre-shredded cheese blends, and cook the bacon and beef in advance. The parmesan garlic sauce can be made up to 2 days ahead and refrigerated.

→ What sides complement this dish?

A crisp green salad with vinaigrette cuts through the richness. Garlic bread, roasted vegetables like broccoli or zucchini, or simple steamed green beans also pair beautifully. The recipe suggests a full-bodied red wine.

→ How do I know when it's done baking?

The dish is ready when the cheese is melted and bubbly with golden-brown spots. A knife inserted in the center should feel hot. Letting it rest 10-15 minutes before slicing is crucial for clean portions.

→ Can I make a lighter version?

Substitute ground turkey for beef, use part-skim mozzarella and ricotta, and reduce bacon to 4 slices. Increase vegetables like diced bell peppers or mushrooms in the meat sauce for added volume without excess calories.