Cheeseburger Lasagna Ultimate Comfort (Print Version)
# Ingredients:
→ Meat Sauce
01 -
800 g ground beef
02 -
1 large onion, diced
03 -
3 garlic cloves, minced
04 -
120 g crispy cooked bacon, chopped
05 -
700 ml marinara sauce
06 -
2 teaspoons Italian seasoning
07 -
1 teaspoon smoked paprika
08 -
Salt and freshly ground black pepper, to taste
→ Parmesan Garlic Béchamel
09 -
50 g unsalted butter
10 -
40 g all-purpose flour
11 -
750 ml whole milk
12 -
80 g fresh grated Parmesan cheese
13 -
1 teaspoon garlic powder
14 -
Salt and freshly ground black pepper, to taste
→ Lasagna Assembly
15 -
12 lasagna noodles (approximately 250 g), cooked
16 -
300 g mozzarella cheese, shredded
17 -
150 g cheddar cheese, shredded
18 -
Fresh parsley, chopped, for garnish
19 -
Extra Parmesan cheese, for topping
# Instructions:
01 -
In a large sauté pan over medium-high heat, brown the ground beef until no longer pink, breaking it apart as it cooks. Add diced onion and minced garlic; cook for 2-3 minutes until softened. Stir in marinara sauce, chopped bacon, Italian seasoning, and smoked paprika. Reduce heat and simmer uncovered for 10 minutes. Season with salt and black pepper to taste.
02 -
In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for 1-2 minutes, forming a roux. Gradually pour in the milk, continuing to whisk until smooth. Cook, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and stir in Parmesan cheese and garlic powder. Season with salt and pepper to taste.
03 -
Preheat oven to 190°C. In a large rectangular baking dish, spread a thin layer of meat sauce on the bottom. Arrange a layer of cooked lasagna noodles over the sauce, followed by a third of the béchamel, a portion of mozzarella and cheddar, and more meat sauce. Repeat layers, finishing with a generous topping of both cheeses and extra Parmesan. Sprinkle with chopped parsley.
04 -
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for 15 minutes more, until the top is golden and bubbling. Let the lasagna rest uncovered for 10 minutes before slicing and serving.
# Notes:
01 -
Letting the lasagna rest after baking ensures clean, neat slices.
02 -
Shredding cheese fresh guarantees a superior melt and creamy texture.
03 -
Properly browning the beef and bacon is crucial for developing a deep, rich flavor base.
04 -
For a lighter version, substitute ground beef with turkey or chicken and use low-fat milk for the béchamel.
05 -
Add a pinch of red pepper flakes or a dash of hot sauce to the meat sauce to intensify the heat.