A delicious and hearty lasagna infused with the flavors of Parmesan, garlic, and crispy bacon, perfect for cheese lovers.
Author:Emma Rossi
Prep Time:20 minutes
Cook Time:55 minutes
Total Time:1 hour 15 minutes
Yield:8 servings 1x
Category:Dinner
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 lb ground beef (80/20)
1 small onion, diced
3 garlic cloves, minced
1 cup crispy cooked bacon, crumbled
1 jar (24 oz) marinara sauce
1 tsp Italian seasoning
½ tsp smoked paprika
Salt & pepper to taste
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup grated Parmesan cheese
2 tsp garlic powder
12 lasagna noodles, cooked al dente
2 cups shredded mozzarella
1 cup shredded cheddar
½ cup grated Parmesan (for topping)
2 tbsp chopped fresh parsley (optional)
Instructions
In a large skillet over medium heat, cook the ground beef until browned. Add onion and sauté until soft, about 4–5 minutes. Stir in garlic and cook for another minute.
Add marinara, crumbled bacon, Italian seasoning, paprika, and season with salt and pepper. Simmer for 10 minutes. Set aside.
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to eliminate the raw taste.
Slowly whisk in milk and cook until thickened, about 5 minutes. Stir in Parmesan and garlic powder. Season with salt and pepper. Remove from heat.
Preheat oven to 375°F (190°C). In a 9×13” baking dish, spread a layer of meat sauce.
Top with lasagna noodles, then a layer of béchamel, mozzarella, and cheddar. Repeat layers, finishing with cheese on top. Sprinkle with Parmesan.
Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for 15 more minutes until bubbly and golden.
Let rest 10 minutes before slicing.
Notes
Feel free to add more vegetables to the meat sauce for extra flavor and nutrition.
This lasagna can be prepared ahead of time and stored in the refrigerator before baking.
Leftovers can be stored in an airtight container for up to 3 days.