Parmesan Garlic Bacon Cheeseburger Lasagna is the ultimate comfort‑food mash‑up that will have your tastebuds dancing with flavor. Imagine all the juicy, savory goodness of a cheeseburger—ground beef, garlic, rich tomato sauce, melty cheese, and crispy bacon—layered like a classic lasagna and finished with a golden Parmesan crust. Each bite is hearty, satisfying, and undeniably indulgent. With noodles layering perfectly between cheesy, bacon‑studded meat sauce and creamy ricotta, this dish hits all the right notes—savory, creamy, cheesy, and full of umami. It’s perfect for a weekend family dinner or for impressing friends. Ready your apron—this dish is as fun to make as it is to eat, and you’ll love every mouthful!
Why You’ll Love This Parmesan Garlic Bacon Cheeseburger Lasagna
This recipe hits every comfort‑food high note in one gorgeous, cheesy bake. It mixes the familiar flavors of a bacon cheeseburger—smoky bacon, seasoned ground beef, melty cheddar, and tangy garlic—into the much‑loved format of lasagna. The creamy ricotta layer, enriched with egg and Parmesan, adds a luscious, custard‑like quality that meets the zesty meat sauce beautifully. It’s versatile, so you can increase the cheese or add mozzarella for that stretchy finish. This dish is a guaranteed hit—simple enough for a weeknight dinner, yet elegant enough to serve guests. Plus, the leftovers are just as irresistible.
Ingredients
- 12 lasagna noodles
- 1–1½ lb ground beef
- 1½–2 cups ricotta cheese
- 2 cups shredded cheddar cheese
- ¼ cup shredded Parmesan cheese (for the ricotta mixture) + 1 cup shredded Parmesan (for topping)
- 6–8 slices bacon, cooked and crumbled
- 1 medium onion, finely chopped
- 1 (15‑oz) can tomato sauce
- 2 tablespoons tomato paste
- 4–5 garlic cloves, minced
- ½ tablespoon seasoned salt (for meat sauce) + 1 teaspoon seasoned salt (for the ricotta)
- 1 teaspoon black pepper (for meat sauce) + ½ teaspoon black pepper (for the ricotta)
- 1 egg
- Optional garnish: chopped parsley or extra bacon bits
Step‑by‑Step: How to Make Parmesan Garlic Bacon Cheeseburger Lasagna
- Cook noodles
Boil lasagna noodles according to package instructions. Once drained, lay the noodles flat on parchment paper or a lightly greased sheet of foil to keep them from sticking together. - Make the meat sauce
In a skillet, cook ground beef with the seasoned salt and black pepper, along with chopped onion and minced garlic, until the meat is fully browned. Drain excess fat. Add the tomato sauce and tomato paste, stir, and let simmer for 5–10 minutes to meld flavors. - Prepare the ricotta layer
Combine ricotta cheese, egg, ¼ cup of Parmesan, seasoned salt, and black pepper in a bowl, stirring until the mixture is smooth and uniform. - Assemble the lasagna
Preheat oven to 375°F (190 °C). Lightly grease a 9×13-inch baking dish and begin layering—start with a thin spread of meat sauce, followed by noodles, then the ricotta mixture, and more meat sauce. Add crumbled bacon and shredded cheddar. Repeat layers until all ingredients are used, finishing with noodles topped with remaining sauce, cheddar, and 1 cup Parmesan. - Bake
Tent the lasagna with foil and place it in the oven to bake for 25 minutes. Remove foil and bake another 15 minutes, until cheese is melted and the top is golden and bubbly. - Rest and serve
Let lasagna rest for about 10 minutes before slicing. Garnish with parsley or extra bacon bits, if using.
Helpful Tips
- Prevent sticky noodles: Spread cooked noodles flat right after draining—this keeps them easy to layer later.
- Drain fat: Removing excess fat from the beef yields a cleaner texture and prevents a greasy bake.
- Simmer meat sauce: Allowing the sauce to simmer for several minutes deepens its flavor.
- Let it rest: Resting gives the lasagna time to set, so slices hold together beautifully.
- Custom bake time: If your oven runs hot or if cheese browns quickly, tent loosely with foil in the last few minutes.
Substitutions And Variations
- Cheese tweaks: Add a layer of mozzarella for stretchiness or swap cheddar with Monterey Jack or Colby for different melty profiles.
- Veggie upgrades: Sautéed mushrooms, spinach, or bell peppers make great additions for veggies lovers.
- Lean meat options: Turkey, Italian sausage, or Italian‑seasoned ground beef also work well—adjust seasoning accordingly.
- Sauce switch‑up: Crushed tomatoes with Italian seasoning can replace tomato sauce/paste for a chunkier, herb‑infused base.
Storage Instructions
- Short‑term: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave individual slices as needed.
- Freezing: Wrap the whole cooled lasagna (or individual portions) tightly in foil and freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F for about 25–30 minutes (covered), then remove foil and bake an additional 10 minutes to re‑melt cheese top.
Nutritional Information
(Estimates per generous serving—about 1/12 of the recipe)
- Calories: ~500–600 kcal
- Protein: 25–30 g (from beef, cheese, egg)
- Fat: 25–35 g (including saturated fats from cheese and bacon)
- Carbohydrates: 35–45 g (from noodles and sauces)
- Fiber: 2–4 g (depending on tomato sauce brand)
- Sodium: moderate to high—watch if using extra‑salty cheese or heavily seasoned mixes (Keep in mind: nutritional values may differ depending on the specific brands and portion sizes used.)
Serving Suggestions
- Sides: Pair with a crisp green salad dressed in vinaigrette to cut the richness.
- Bread: Crunchy garlic bread or cheesy breadsticks echo the flavors—great for dipping.
- Drinks: A hoppy pale ale, fruity red wine (like Zinfandel), or even sparkling water with lemon balances the richness.
- Finish: Sprinkle fresh herbs like parsley or basil for a color pop and fresh aroma that brightens each bite.
Frequently Asked Questions About Parmesan Garlic Bacon Cheeseburger Lasagna
Can I make this gluten‑free?
Yes—just substitute gluten‑free lasagna noodles. Make sure your tomato sauce and other ingredients are certified gluten‑free as well.
Can I assemble ahead of time?
Absolutely—you can put everything together (unbaked), cover tightly with foil, and refrigerate up to 24 hours before baking. Add a few extra minutes to bake time depending on how cold it is going in.
Is it freezer‑friendly?
Yes—once baked and cooled, you can freeze the whole lasagna or individual portions. Wrap tightly in foil and store in freezer for up to 3 months. Reheat after thawing as described above.
My family doesn’t love bacon—can I skip it?
Totally fine—though bacon adds a smoky pop. You could swap it with cooked Italian sausage or even ham bits for a similar meaty flavor.
What’s the best way to keep the lasagna moist while baking?
Ensure your layers are well‑moist (don’t skimp on the meat sauce and the ricotta mix), and maintain a tight foil cover during the first bake. Resting also helps retain moisture.
Conclusion
Thank you for joining me in crafting this Parmesan Garlic Bacon Cheeseburger Lasagna—a dish I love for its playful blend of cheeseburger goodness and classic lasagna comfort. It’s easy to follow, incredibly flavorful, and perfect for gatherings or cozy family dinners. I hope you feel the warmth and satisfaction in every cheesy, bacon‑studded bite. Enjoy the ease and hearty flavor of this dish, and thank you for being part of this food‑loving community—happy cooking and happy eating!
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Parmesan Garlic Bacon Cheeseburger Lasagna
- Total Time: 1 hour 5 minutes
- Yield: 10–12 servings 1x
Description
This Parmesan Garlic Bacon Cheeseburger Lasagna blends the bold flavors of a classic bacon cheeseburger with cheesy, layered lasagna. Perfect for family dinners, potlucks, or make-ahead meals.
Ingredients
12 lasagna noodles
1–1½ lb ground beef
1½–2 cups ricotta cheese
2 cups shredded cheddar cheese
¼ cup shredded Parmesan (for ricotta)
1 cup shredded Parmesan (topping)
6–8 slices bacon, cooked and crumbled
1 medium onion, chopped
1 (15 oz) can tomato sauce
2 tbsp tomato paste
4–5 garlic cloves, minced
½ tbsp seasoned salt (beef)
1 tsp seasoned salt (ricotta)
1 tsp black pepper (beef)
½ tsp black pepper (ricotta)
1 egg
Instructions
- Cook noodles
Boil lasagna noodles according to package instructions. Once drained, lay the noodles flat on parchment paper or a lightly greased sheet of foil to keep them from sticking together. - Make the meat sauce
In a skillet, cook ground beef with the seasoned salt and black pepper, along with chopped onion and minced garlic, until the meat is fully browned. Drain excess fat. Add the tomato sauce and tomato paste, stir, and let simmer for 5–10 minutes to meld flavors. - Prepare the ricotta layer
Combine ricotta cheese, egg, ¼ cup of Parmesan, seasoned salt, and black pepper in a bowl, stirring until the mixture is smooth and uniform. - Assemble the lasagna
Preheat oven to 375°F (190 °C). Lightly grease a 9×13-inch baking dish and begin layering—start with a thin spread of meat sauce, followed by noodles, then the ricotta mixture, and more meat sauce. Add crumbled bacon and shredded cheddar. Repeat layers until all ingredients are used, finishing with noodles topped with remaining sauce, cheddar, and 1 cup Parmesan. - Bake
Tent the lasagna with foil and place it in the oven to bake for 25 minutes. Remove foil and bake another 15 minutes, until cheese is melted and the top is golden and bubbly. - Rest and serve
Let lasagna rest for about 10 minutes before slicing. Garnish with parsley or extra bacon bits, if using.
Notes
Add mozzarella for extra melt. Customize with veggies like spinach or mushrooms. Store leftovers up to 4 days or freeze for 3 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 slice (1/12th of dish)
- Calories: 550 kcal
- Sugar: 5 g
- Carbohydrates: 40 g
- Protein: 27 g