Parmesan Garlic Bacon Lasagna (Print)
Hearty lasagna with Parmesan-garlic béchamel, beef bacon, and mozzarella in deliciously creamy layers.
# Ingredients:
→ Meat Sauce
01 -
450 g ground beef (80/20 blend)
02 -
1 small onion, diced
03 -
3 garlic cloves, minced
04 -
120 g crispy cooked beef bacon, crumbled
05 -
680 g marinara sauce
06 -
1 teaspoon Italian seasoning
07 -
0.5 teaspoon smoked paprika
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Parmesan Garlic Béchamel
10 -
45 g unsalted butter
11 -
24 g all-purpose flour
12 -
480 ml whole milk
13 -
100 g grated Parmesan cheese
14 -
2 teaspoons garlic powder
15 -
Salt, to taste
16 -
Black pepper, to taste
→ Assembly
17 -
12 lasagna noodles, cooked al dente
18 -
200 g shredded mozzarella cheese
19 -
100 g shredded cheddar cheese
20 -
50 g grated Parmesan cheese, for topping
21 -
2 tablespoons chopped fresh parsley (optional)
# Steps:
01 -
Heat a large skillet over medium heat and brown the ground beef thoroughly. Add diced onion and sauté until softened, approximately 4–5 minutes. Stir in minced garlic and cook for 1 minute. Incorporate marinara sauce, crumbled beef bacon, Italian seasoning, and smoked paprika. Season with salt and black pepper. Simmer the sauce for 10 minutes, then set aside.
02 -
In a saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for 1 to 2 minutes to eliminate the raw taste. Gradually pour in whole milk, whisking steadily until the sauce thickens, about 5 minutes. Stir in grated Parmesan and garlic powder, then season with salt and black pepper. Remove from heat.
03 -
Preheat the oven to 190°C. Spread a layer of meat sauce in the base of a 23×33 cm baking dish. Arrange a layer of cooked lasagna noodles over the sauce, followed by béchamel sauce. Distribute shredded mozzarella and cheddar cheeses evenly. Repeat layers of sauce, noodles, béchamel, and cheeses, finishing with a generous cheese layer. Sprinkle grated Parmesan over the top.
04 -
Cover the dish with foil and bake for 30 minutes. Remove foil and continue baking for 15 minutes until the top is golden and bubbling. Allow the lasagna to rest for 10 minutes before slicing. Garnish with chopped parsley if desired.
# Additional Notes:
01 -
Allowing the dish to rest before slicing preserves structural integrity and yields cleaner portions.