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This Bacon Cheeseburger Lasagna is the ultimate comfort food mashup, combining the smoky, savory goodness of a cheeseburger with the rich, layered satisfaction of lasagna. It’s my go to dish for when I need something truly indulgent and crowd pleasing, delivering a knockout flavor combination that always has people asking for the recipe.
I first created this for a Super Bowl party, wanting something more exciting than standard chili. It disappeared before halftime, and now it's the most requested dish for any get together we host.
Ingredients
- Ground beef: 1 lb, 80/20 is best for flavor and juiciness
- Onion: 1 large, diced finely to melt into the sauce
- Garlic: 4 cloves, minced, fresh garlic is always better than the jarred kind
- Bacon: 8 slices, cooked crispy and crumbled for that essential smoky, salty crunch
- Marinara sauce: 1 24 oz jar, choose a quality brand as it’s a major flavor component
- Italian seasoning: 1 tbsp, the perfect blend of herbs to complement the sauce
- Smoked paprika: 1 tsp, this is the secret weapon for a deep, smoky, burger like flavor
- Salt and freshly ground black pepper: to taste
- Unsalted butter: 4 tbsp, this gives you control over the salt level
- All purpose flour: 1/4 cup, the thickening agent for our creamy sauce
- Whole milk: 3 cups, creates the richest, most decadent béchamel
- Parmesan cheese: 1/2 cup grated, always grate your own for the best melt and flavor
- Garlic powder: 1 tsp, provides a smooth, consistent garlic note throughout the sauce
- Salt and freshly ground black pepper: to taste
- Lasagna noodles: 1 16 oz box, cooked al dente so they don’t get mushy in the oven
- Mozzarella cheese: 2 cups shredded, for that classic, gooey cheese pull
- Sharp cheddar cheese: 2 cups shredded, delivers that signature cheeseburger tang
- Parmesan cheese: 1/4 cup grated, for a perfectly golden, savory crust on top
- Fresh parsley: 2 tbsp chopped, for a touch of freshness and color
Step by Step Instructions
- Prepare The Meat Sauce:
- In a large skillet or Dutch oven over medium high heat, add the ground beef. Break it apart with a spoon and cook until it’s deeply browned and caramelized. Don’t rush this step, as those browned bits are pure flavor. Drain off any excess fat, leaving about a tablespoon in the pan. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it becomes soft and translucent. Stir in the minced garlic and cook for just one more minute until you can smell its wonderful aroma.
- Simmer the Sauce:
- Pour the entire jar of marinara sauce into the skillet with the beef and onions. Add the crumbled bacon, Italian seasoning, and the all important smoked paprika. Stir everything together until it’s well combined. Bring the sauce to a gentle simmer, then reduce the heat to low, and let it cook for at least 10 minutes. This gives the flavors a chance to meld into something truly special. Season with salt and pepper to your liking and then set it aside.
- Make The Parmesan Garlic Béchamel:
- In a separate medium saucepan, melt the butter over medium heat. Once it’s fully melted and bubbly, whisk in the all purpose flour. You need to keep whisking constantly for 1 to 2 minutes. This is called making a roux, and cooking it like this removes the raw flour taste, which is a step I learned you should never skip.
- Finish the Béchamel:
- While still whisking, slowly and gradually pour in the milk. A slow, steady stream is key to preventing lumps and ensuring a silky smooth sauce. Continue to cook, whisking very often, for about 5 to 7 minutes. You’ll feel the sauce begin to thicken; it should be able to coat the back of a spoon. Remove the saucepan from the heat and immediately stir in the grated Parmesan cheese and garlic powder. Keep stirring until the cheese is completely melted and the sauce is velvety. Season with salt and pepper.
- Assemble The Lasagna:
- Preheat your oven to 375°F or 190°C. Grab a 9x13 inch baking dish. Start by spreading a thin layer of the meat sauce across the bottom. This prevents the noodles from sticking and creates a flavorful base. Arrange a single layer of your cooked lasagna noodles over the sauce, overlapping them slightly if needed.
- Layer and Repeat:
- Now for the fun part. Spread a generous layer of the parmesan garlic béchamel over the noodles. Sprinkle a mix of the shredded mozzarella and cheddar cheese over the béchamel. Repeat these layers in order, meat sauce, noodles, béchamel, and cheese, until you run out of ingredients. Your final layer should be the remaining meat sauce, topped with all the rest of the mozzarella and cheddar, plus the extra 1/4 cup of Parmesan for that irresistible golden crust.
- Bake and Rest:
- Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. The foil traps steam and ensures the lasagna cooks through evenly. After 30 minutes, carefully remove the foil and bake for another 15 minutes. This is when the top gets beautifully golden brown and bubbly. This next part is crucial, let the lasagna rest on a wire rack for at least 10 to 15 minutes before you even think about slicing it. This allows the layers to set, so you get clean, beautiful slices instead of a cheesy puddle. Garnish with fresh parsley before serving if you wish.
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My favorite part of this whole recipe is the garlic parmesan béchamel. It’s what separates it from just being a lasagna with cheeseburger ingredients. I remember the first time I made it, my husband said it was the creamiest, most flavorful lasagna he’d ever had, and that white sauce is the reason why.
Perfecting the Béchamel
The key to a lump free béchamel is patience. When you add the milk to your flour and butter roux, pour it in very slowly while whisking constantly. If you dump it in all at once, you’ll be fighting lumps. If a few sneak in, don’t panic. You can often whisk them out, or as a last resort, pour the sauce through a fine mesh sieve.
Storage and Reheating Tips
Leftover bacon cheeseburger lasagna is almost better the next day. Let it cool completely before covering the dish tightly with foil or transferring slices to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, you can freeze individual portions or the whole lasagna for up to 2 months. To reheat, bake in a 350°F oven until hot and bubbly, usually about 20 to 30 minutes.
Serving Suggestions
This lasagna is a rich, all in one meal, but a simple side can balance it perfectly. I love serving it with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. A side of classic garlic bread is also a must have for soaking up any extra sauce left on the plate. For a full cheeseburger experience, set out a small bowl of dill pickle slices on the side.
Frequently Asked Questions
- → How do I prevent lasagna from being watery?
Be sure to drain excess fat from the ground beef after browning. Also, avoid overcooking the lasagna noodles; they should be al dente. Letting the lasagna rest for 10-15 minutes after baking allows it to set, absorbing excess moisture.
- → Can I use a different type of cheese?
Absolutely! Feel free to experiment with cheeses like provolone, Monterey Jack, or even a blend of Italian cheeses. Just be sure they melt well for the best results.
- → What's the best way to reheat leftover lasagna?
For the best texture, reheat in the oven at 350°F (175°C) until heated through, about 20-30 minutes. You can also microwave it, but the texture may be slightly softer.
- → Can I make this lasagna ahead of time?
Yes! Assemble the lasagna up to a day in advance and store it covered in the refrigerator. Add about 15 minutes to the baking time if baking straight from the fridge.
- → How can I make a vegetarian version?
Substitute the ground beef with plant-based ground or a mix of sauteed vegetables like mushrooms, zucchini, and bell peppers. Ensure the marinara sauce is vegetarian-friendly as well.
- → Why is resting time crucial?
Resting the lasagna allows the sauces to thicken slightly and the noodles to absorb any excess liquid. This results in cleaner slices and a more cohesive texture.