Prep time: 25 mins | Bake time: 40–45 mins | Servings: 8
Ingredients
- The Pasta: 1 box oven-ready or par-boiled lasagna noodles.
- The “Burger” Meat:
- 1.5 lbs ground beef.
- 1 medium onion, finely diced.
- 2 tbsp Worcestershire sauce.
- 1 tsp garlic powder, salt, and black pepper.
- The Smoky Crunch: 1 lb bacon, cooked until crispy and chopped (divided).
- The Parmesan Garlic Béchamel:
- 1/2 cup unsalted butter.
- 1/2 cup all-purpose flour.
- 4 cups whole milk.
- 1 cup freshly grated Parmesan cheese.
- 3 cloves garlic, minced.
- The Cheese Layers:
- 3 cups shredded Sharp Cheddar or Mozzarella (or a mix).
- Garnish: Freshly chopped parsley.
Instructions
- Brown the Meat: In a large skillet, brown the ground beef with the diced onions until fully cooked. Drain excess fat, then stir in Worcestershire sauce, garlic powder, salt, and pepper.
- Make the Béchamel: Melt butter in a saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour to form a roux. Slowly whisk in the milk until the sauce thickens and coats the back of a spoon. Stir in the Parmesan cheese until smooth.
- Prep: Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
- Layering:
- Spread a thin layer of the garlic béchamel on the bottom of the dish.
- Place a layer of lasagna noodles on top.
- Spread a layer of the seasoned beef and a sprinkle of crispy bacon.
- Add another layer of béchamel and a generous handful of shredded cheese.
- Repeat: Continue layering (noodles, beef/bacon, béchamel, cheese) until all ingredients are used, finishing with a thick layer of shredded cheese and the remaining bacon on top.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes until the cheese is golden-brown and bubbling.
- Rest: Let the lasagna rest for at least 15 minutes before slicing to allow the layers to set.
- Finish: Garnish with fresh parsley before serving.