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Parmesan Garlic Bacon Lasagna

Classic lasagna elevated with crispy bacon, rich Parmesan, and luscious garlic béchamel sauce—this hearty, cheesy comfort food is perfect for family dinners and special occasions.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Meat Sauce
  • 1 lb ground beef 80/20 lean-to-fat ratio
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 1.5 cups marinara sauce good-quality jarred
  • 6 slices bacon cooked crispy and crumbled
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Parmesan Garlic Béchamel
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup Parmesan cheese grated
  • 1 tsp garlic powder
  • to taste salt and black pepper
For Assembly and Topping
  • 12 oz lasagna noodles cooked al dente
  • 1.5 cups mozzarella cheese shredded
  • 1.5 cups cheddar cheese shredded
  • 1/4 cup Parmesan cheese for topping, grated
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large Skillet
  • Medium Saucepan
  • 9x13-inch Baking Dish
  • Oven

Method
 

  1. Step 1: In a large skillet over medium heat, brown ground beef, breaking it up until no longer pink. Add diced onion and cook 4–5 minutes until translucent. Stir in minced garlic and cook 1 minute until fragrant.
  2. Step 2: Pour in marinara sauce, then add crumbled crispy bacon, Italian seasoning, smoked paprika, salt, and pepper. Stir well, reduce heat, and simmer gently for 10 minutes. Remove from heat and set aside.
  3. Step 3: In a medium saucepan, melt butter over medium heat without browning. Whisk in flour and cook for 1–2 minutes to form a roux. Slowly whisk in milk, stirring constantly until sauce thickens, about 5 minutes.
  4. Step 4: Remove from heat and stir in grated Parmesan cheese and garlic powder. Season with salt and pepper to taste. Set béchamel aside.
  5. Step 5: Preheat oven to 375°F (190°C). Spread a layer of meat sauce in a 9×13-inch baking dish. Add a layer of cooked lasagna noodles overlapping slightly. Spoon béchamel over noodles, then sprinkle with mozzarella and cheddar cheeses.
  6. Step 6: Repeat layering: meat sauce, noodles, béchamel, and cheeses until dish is full. Finish with a layer of meat sauce topped with shredded cheese and grated Parmesan.
  7. Step 7: Cover lasagna tightly with foil and bake for 30 minutes. Remove foil and bake uncovered for 15 minutes or until cheese is bubbly and golden brown.
  8. Step 8: Let lasagna rest for 10 minutes before slicing. Garnish with chopped parsley if desired and serve warm.

Notes

Substitute ground turkey or Italian sausage for beef, or use pancetta or prosciutto instead of bacon. For vegetarian, replace meat sauce with sautéed mushrooms and spinach. Use gluten-free noodles and flour blend for gluten-free option. Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 3 months.