Parmesan Garlic Bacon Cheeseburger Lasagna—I mean, the name alone makes my mouth water. I whipped this up the first chilly Saturday in October (you know, that kind of day when you want something heartier than a basic casserole?) because my kids kept arguing about whether we should do burgers or lasagna for dinner. So, naturally, I thought—why not both? Plus, it’s a hit at potlucks. Nothing clears a pan faster, except maybe nachos at my book club—don’t get me started on that saga. Anyway, let’s get cheesy.
Why You’ll Love This Mashup
I make this when I’m craving comfort food but can’t quite decide on which direction to go in—do I want something Italian, or a good old bacon cheeseburger? My family absolutely tears into it (the leftovers are basically non-existent), and it’s now my go-to when we’ve had a long week and need some edible joy. It’s even got that garlic-y, bacony, herby aroma that’ll have people wandering into the kitchen asking what’s cooking before it’s even out. (Little confession—I used to curse at lasagna noodles constantly for ripping, but honestly, it doesn’t matter. It all gets covered up in cheese anyway.)
Ingredients (and Some Flexible Swaps)
- 9-12 lasagna noodles (sometimes I use those no-boil ones if I’m feeling ~lazy~ efficient, but regular dried noodles totally work, too)
- 1 pound ground beef (I’ve also used half-and-half beef and sausage—tasty but a bit fattier; up to you!)
- 6 strips of thick-cut bacon, chopped (turkey bacon works in a pinch, though it’s a little less decadent)
- 1 yellow onion, diced (red onion if that’s what’s lurking in the veggie drawer)
- 3-4 cloves garlic, minced—I rarely measure, and sometimes cheat with jarred if I’m rushed
- 1 can (15 oz) crushed tomatoes
- 2 tablespoons tomato paste (I’ve skipped it before and honestly, not a huge deal)
- 2 teaspoons dried oregano, or Italian seasoning if that’s closer to hand
- 1 teaspoon salt—plus more, probably, because cheese loves salt
- ½ teaspoon black pepper (I just go wild and crank in a bunch—up to you)
- 3 cups shredded mozzarella
- 1 ½ cups shredded sharp cheddar (I’m not picky about the shredding, bagged works fine)
- ½ cup grated Parmesan (fresh if feeling fancy, the green can if you don’t care)
- 1 cup ricotta cheese (sometimes I do cottage cheese, shhh—no one notices)
- Optional: sliced pickles for layering—hey, it IS cheeseburger-inspired
- Handful fresh parsley for garnish, or skip if you’re out (I skip 7 out of 10 times)
How I Throw This Together (Steps, with a Few Tangents)
- First off, if you’re using the regular noodles, bring a big ol’ pot of salted water to a boil and cook ‘em till al dente—about 8 or so minutes. Drain and try not to let them stick together. Or just use those no-boil ones—I can’t always be bothered to wait on water.
- Meanwhile, in a large skillet, cook the bacon pieces over medium until they get nice and crisp. I leave them a little chewy sometimes (the oven does the rest if you’re lazy like me). Transfer them out of the pan—set ‘em on a plate—try not to eat them all.
- In the bacon fat, toss in onion and cook till soft, about 5 minutes. Add garlic and cook another minute, until it’s properly fragrant (don’t burn it—that smell does NOT go away fast, trust me).
- Now, add ground beef. Break it up as it browns. This is where I take a taste for seasoning—salt, pepper, oregano, and whatever mix you’re using. Drain excess fat only if you’re worried about it being greasy; honestly, flavor lives there.
- Pour in the crushed tomatoes and tomato paste. Stir well. Simmer about 5-10 minutes—it should thicken a bit, but if it looks weird, don’t sweat it. Between all the cheese and noodles, it’ll balance out.
- In a separate bowl, mix the ricotta, half the mozzarella, and half the cheddar. If it looks too thick, add an egg or a splash of milk—not a science, just don’t make it soupy. Sometimes I sneak a pinch of garlic powder in here for fun.
- Time to layer! Spread a spoonful of meat sauce at the bottom of a big baking dish (mine’s 9x13, but I’ve also used whatever size was clean). Layer noodles, then more sauce, then bacon crumbles, then dollops of the cheese mix, then scatter some pickle slices if you’re brave. Repeat till you’re out of stuff, topping with mozzarella, cheddar, and all that glorious Parm.
- Cover tightly with foil—nonstick If you’ve got it; this prevents cheese heartbreak—and bake at 375°F (190°C) for 25 minutes. Remove foil, bake 10-15 minutes more, till bubbly and tinged with gold. If you like it extra crispy on top, broil for 1-2 minutes, but don’t wander off (burned cheese is a sadness I wish on no one).
- Rest at least 10-15 minutes before slicing (I know, I know—waiting stinks, but trust me. Otherwise it’s basically lasagna soup).
Some Notes from My Many Attempts
- If you forget to oil the noodles, just run them under hot water and wiggle them apart. I’ve torn plenty; nobody cares once it’s baked.
- Don’t stress about the meat being perfectly browned—the sauce covers a multitude of sins.
- Sometimes I use a bit of barbecue sauce in the meat. Made it too sweet once. Not risking that again!
Ideas for Mixing It Up (and One Flop)
- I tried swapping in ground turkey once—perfectly fine, just a tad less rich.
- If you’re meat-free, try crumbled veggie burger patties and extra mushrooms. Even my cousin, who’s picky, liked it.
- Added diced jalapeños to the cheese layer for spice. That worked.
- Sliced avocado on top after baking? Yeah, not a fan; it went kinda brown and weird.
What You’ll (Probably) Need—But I Improvise
- Baking dish (I swear by my battered 9x13, but use two loaf pans if you have to; done it plenty)
- A frying pan large enough for bacon and beef; if not, cook in batches—makes a little more mess, but who’s judging?
- Mixing bowls; but in a pinch, I use the same one twice. You’ll live.
- Aluminum foil—cling film does not work, trust me; learned that one the hard way.
How to (Not) Store Leftovers
Supposedly keeps 3-4 days in the fridge, tightly wrapped or in containers. Reheat in the oven, covered, about 20 minutes at 350°F. But, honestly, in my house, leftovers are a myth. If by some miracle there’s any left, I think the flavors deepen by day two, kinda like chili.
How I Serve This—Don’t Judge
Toss up a simple salad (sometimes just arugula and whatever cheese I’ve still got in the fridge). Or garlic bread, because carbs. Every now and then, I’ll throw some pickles on top straight outta the fridge and tell the kids it’s a “burger experience.” This was a big hit during our backyard movie night—just need some potato chips on the side!
Pro Tips That Come from Messing Up
- Don’t rush the rest—that 10 minutes makes the slices hold up. I once served it straight out of the oven and we just ended up with a meaty cheese puddle (tasty, though).
- If layering stresses you out, it doesn’t have to look neat. Just get everything in there. The person judging your lasagna probably doesn’t cook much anyway.
- I used super cheap bacon once, and it sort of vanished. Go for the thicker stuff if you can.
Real Questions I’ve Gotten (and What I Think)
- Can I freeze this?
- Absolutely, yeah! Wrap it up tight. (I use two layers foil and then a freezer bag, just in case.) Just defrost in the fridge overnight. Not as good as fresh, but pretty decent.
- Could you leave out the bacon?
- Of course—but it’s not the same. Maybe add some smoked paprika for a hint of that flavor?
- What’s the best cheese mix?
- Honestly whatever you’ve got; but I’d say mozzarella for melting, cheddar for the cheeseburger thing, then Parm for that punch. If you wanna get wild, check out Wisconsin Cheese—I find inspiration just scrolling through their pages.
- Is this kid-friendly?
- Huge yes. My little one now asks if we can have “burger lasagna” for breakfast (which, no—but also, I get it).
- Is it really worth making from scratch?
- I think so, but if you spot a good bottled tomato sauce, go for it. I’m always up for a shortcut—sometimes I use Bertolli sauce and it’s still delicious.
Hope you’ll try this bonkers mash-up at least once. Would love to hear if your crew polishes it off as fast as mine, or if you find a wild twist that works! If you need inspiration for other dinner mash-ups, there’s a really fun roundup over at Food52 that I sometimes disappear into for more ideas than sense. Happy cooking!
Ingredients
- 12 lasagna noodles, cooked and drained
- 1 ½ lbs ground beef
- ½ lb bacon, chopped
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 cup ricotta cheese
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Preheat the oven to 375°F (190°C). Cook lasagna noodles according to the package instructions, then drain and set aside.
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2In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon and set aside, leaving about 1 tablespoon of bacon fat in the pan.
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3Add olive oil and minced garlic to the skillet. Sauté for 1 minute, then add ground beef. Season with salt, pepper, and Italian seasoning. Cook until browned, about 7 minutes.
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4Stir in marinara sauce and half of the cooked bacon. Simmer for 5 minutes.
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5In a 9x13-inch baking dish, layer noodles, meat sauce, ricotta, mozzarella, and parmesan. Repeat layers until all ingredients are used, finishing with mozzarella, parmesan, and remaining bacon on top.
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6Cover with foil and bake for 35 minutes. Uncover and bake for another 10-15 minutes until the cheese is bubbly and golden. Let rest 10 minutes, garnish with parsley, then serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Ingredients
- 12 lasagna noodles
- 1 ½ pounds ground beef
- 8 slices bacon, cooked and crumbled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 ¼ cups grated parmesan cheese, divided
- 2 ½ cups marinara sauce
- 1 ½ cups ricotta cheese
- ½ cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package directions, drain, and set aside.
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2In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant. Add ground beef, oregano, salt, and pepper; cook until browned. Stir in marinara sauce and simmer for 5 minutes.
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3In a small saucepan, combine heavy cream and 1 cup grated parmesan cheese over low heat, stirring until smooth and creamy. Set aside.
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4To assemble, spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish. Layer noodles, half the ricotta, one third each of the mozzarella and cheddar, a third of the bacon, and a drizzle of parmesan garlic sauce. Repeat layers twice more, finishing with noodles, remaining sauce, and cheeses.
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5Cover with foil and bake for 35 minutes. Remove foil, sprinkle with remaining bacon and reserved parmesan cheese, and bake uncovered for an additional 20 minutes until golden and bubbly.
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6Let rest 10 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!