Bacon Cheeseburger Lasagna Garlic Parmesan (Print Version)

# Ingredients:

→ For the Meat Sauce

01 - 450g ground beef (80/20 recommended)
02 - 1 large onion, diced
03 - 4 cloves garlic, minced
04 - 8 slices bacon, cooked crispy and crumbled
05 - 1 (710ml) jar marinara sauce
06 - 15ml Italian seasoning
07 - 5ml smoked paprika
08 - Salt and freshly ground black pepper to taste

→ For the Parmesan Garlic Béchamel

09 - 60g unsalted butter
10 - 30g all-purpose flour
11 - 710ml whole milk
12 - 60g grated Parmesan cheese
13 - 5ml garlic powder
14 - Salt and freshly ground black pepper to taste

→ For Assembly

15 - 1 (450g) box lasagna noodles, cooked al dente
16 - 240g shredded mozzarella cheese
17 - 240g shredded sharp cheddar cheese
18 - 30g grated Parmesan cheese for topping
19 - 30ml fresh parsley, chopped (optional garnish)

# Instructions:

01 - In a large skillet over medium-high heat, brown the ground beef, breaking it apart until no pink remains. Drain any excess fat. Add the diced onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
02 - Pour in the marinara sauce, crumbled bacon, Italian seasoning, and smoked paprika. Stir thoroughly to combine all ingredients. Bring the sauce to a gentle simmer and continue to cook for 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste, then set aside.
03 - In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste. Gradually pour in the whole milk while continuously whisking to prevent any lumps. Continue to cook, whisking often, for approximately 5-7 minutes until the sauce thickens to a smooth consistency.
04 - Remove the béchamel from the heat. Stir in the grated Parmesan cheese and garlic powder until the cheese is fully melted and the sauce is perfectly smooth. Season with salt and pepper to enhance the flavor.
05 - Preheat your oven to 190°C (375°F). Spread a thin, even layer of the meat sauce on the bottom of a 9x13 inch (23x33 cm) baking dish. Arrange a layer of cooked lasagna noodles over the sauce. Evenly spread a layer of the béchamel sauce over the noodles, then sprinkle generously with a mix of mozzarella and cheddar cheese.
06 - Continue to repeat the layering process: another layer of meat sauce, followed by noodles, then béchamel, and finally the cheese blend. Repeat until all components are used, ensuring the final layer is meat sauce, generously topped with the remaining mozzarella, cheddar, and the extra 30g of Parmesan cheese.
07 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Carefully remove the foil and continue baking for another 15 minutes, or until the top is golden brown and bubbling. Allow the lasagna to rest for at least 10-15 minutes before slicing and serving. Garnish with fresh parsley if desired.

# Notes:

01 - Letting the lasagna rest after baking is crucial for the layers to set, ensuring clean and beautiful slices.
02 - For the creamiest, meltiest results, always buy blocks of mozzarella, cheddar, and Parmesan and shred them yourself. Pre-shredded cheeses often contain anti-caking agents that hinder proper melting.
03 - Do not rush browning the beef. Developing a deep, caramelized crust on the meat is the first step to building the rich, savory flavor of the final dish.
04 - To store leftovers, let them cool completely, then cover tightly or transfer to an airtight container. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in the oven at 175°C (350°F) until hot and bubbly for the best texture.
05 - Feel free to swap ground beef for ground turkey or chicken. For a dairy-free version, use plant-based cheeses and a creamy oat or almond milk for the béchamel. Gluten-free lasagna noodles also work well.
06 - Balance the richness of the lasagna with a crisp green salad tossed in a sharp vinaigrette. A side of garlic bread is perfect for soaking up any extra sauce, and for a true cheeseburger experience, serve with a side of dill pickles.

Back