Parmesan Garlic Bacon Lasagna (Print Version)
# Ingredients:
→ Meat Filling
01 -
680g ground beef
02 -
6–8 slices bacon, chopped
03 -
1 small onion, finely diced
04 -
3 cloves garlic, minced
05 -
1 tsp salt
06 -
½ tsp black pepper
07 -
1 tsp smoked paprika
08 -
1 tbsp Worcestershire sauce
09 -
1/4 cup ketchup
→ Cheese Sauce
10 -
2 tbsp butter
11 -
2 tbsp all-purpose flour
12 -
2 cups whole milk
13 -
1 cup heavy cream
14 -
1½ cups shredded cheddar cheese
15 -
1 cup grated Parmesan cheese
16 -
1 tsp garlic powder
17 -
Salt and pepper to taste
→ Assembly
18 -
9 lasagna noodles, cooked and drained
19 -
1½ cups shredded mozzarella cheese
20 -
Extra Parmesan and cheddar for topping
21 -
Optional: pickles or diced tomatoes for topping
# Instructions:
01 -
In a large skillet, cook the chopped bacon until crispy. Remove and set aside. In the bacon fat, sauté onion until soft, then add garlic and cook for 1 minute. Add ground beef, salt, pepper, paprika, and Worcestershire sauce. Cook until browned. Stir in the ketchup (if using). Return bacon to the skillet and mix well. Set aside.
02 -
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream. Cook until slightly thickened (about 3–5 minutes). Add garlic powder, Parmesan, and cheddar cheese. Stir until melted and smooth. Season with salt and pepper to taste.
03 -
Preheat oven to 190°C (375°F). In a greased 9x13-inch baking dish, layer as follows: A thin layer of cheese sauce, 3 lasagna noodles, 1/3 of the meat mixture, cheese sauce, and a sprinkle of mozzarella. Repeat layers (noodles → meat → sauce → cheese) twice more. Finish with extra mozzarella, cheddar, and Parmesan on top.
04 -
Cover with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes, until golden and bubbly. Let rest for 10 minutes before slicing.
# Notes:
01 -
Garnish with diced pickles, tomatoes, or green onions for a burger-style twist.
02 -
Serve with a side salad to balance the richness.