Parmesan Garlic Bacon Cheeseburger Lasagna

This is a glorious, decadent fusion dish that combines the best flavors of a bacon cheeseburger with the comforting layers of a lasagna. Here’s how to make it.

Parmesan Garlic Bacon Cheeseburger Lasagna

This recipe layers a rich, meaty “burger” sauce, creamy Parmesan garlic ricotta, noodles, and plenty of cheese, all topped with crispy bacon.

Ingredients

For the Meat Sauce:

• 1.5 lbs ground beef (80/20 blend for best flavor)

• 1 lb bacon, chopped

• 1 large yellow onion, finely chopped

• 4-5 garlic cloves, minced

• 1 (28 oz) can crushed tomatoes

• 1 (6 oz) can tomato paste

• 2 tbsp yellow mustard

• 1 tbsp Worcestershire sauce

• 2 tsp dried oregano

• 1 tsp paprika (optional, for a smoky note)

• 1 cup beef broth

• Salt and black pepper to taste

For the Parmesan Garlic Cheese Layer:

• 16 oz (2 cups) whole milk ricotta cheese

• 1 large egg

• 1 cup grated Parmesan cheese, divided

• 3 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• 1 tsp black pepper

For Assembly:

• 12 no-boil lasagna noodles (or oven-ready)

• 16 oz (4 cups) shredded mozzarella cheese

• 8 oz sharp cheddar cheese, shredded (about 2 cups)

• Sliced dill pickles for serving (essential for the “burger” experience!)

• Sesame seeds for garnish (optional)

Instructions

1. Cook the Bacon:

• In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy.

• Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave the bacon grease in the pot.

2. Make the Meat Sauce:

• Add the chopped onion to the bacon grease and cook for 4-5 minutes until softened.

• Add the ground beef and break it up with a spoon. Cook until no longer pink.

• Add the minced garlic and cook for one more minute until fragrant.

• Drain off any excess grease if necessary (but leave a little for flavor).

• Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.

• Add the crushed tomatoes, mustard, Worcestershire sauce, oregano, paprika, beef broth, and half of the cooked bacon. Stir to combine.

• Bring to a simmer, then reduce the heat to low. Let it simmer uncovered for at least 20-30 minutes to allow the flavors to meld and the sauce to thicken. Season with salt and pepper to taste.

3. Prepare the Cheese Mixture:

• In a medium bowl, combine the ricotta, egg, 3/4 cup of the Parmesan cheese, minced garlic, parsley, and black pepper. Mix until smooth.

4. Preheat Oven and Prepare Pan:

• Preheat your oven to 375°F (190°C).

• Lightly grease a 9×13 inch baking dish.

5. Assemble the Lasagna:
1. Bottom Layer: Spread about 1 cup of the meat sauce evenly on the bottom of the prepared dish.
2. Noodles: Place a layer of no-boil noodles over the sauce.
3. Ricotta: Spread half of the Parmesan garlic ricotta mixture over the noodles.
4. Cheese: Sprinkle with 1/3 of the mozzarella and cheddar cheese blend.
5. Sauce: Spoon 1/3 of the remaining meat sauce over the cheese.
6. Repeat: Repeat the layers (noodles, ricotta, cheese, sauce).
7. Final Layer: For the top layer, place the last noodles, cover with the remaining meat sauce, and sprinkle with the remaining mozzarella, cheddar, and the last 1/4 cup of Parmesan cheese.
8. Top with Bacon: Sprinkle the reserved cooked bacon evenly over the top.

6. Bake:

• Cover the dish tightly with foil (tent it so it doesn’t stick to the cheese) and bake for 25 minutes.

• Remove the foil and bake for another 15-20 minutes, or until the cheese is golden brown and bubbly.

• CRUCIAL STEP: Let the lasagna rest for 15-20 minutes before cutting. This allows the layers to set and makes it much easier to serve.

7. Serve:

• Garnish with a sprinkle of sesame seeds and fresh parsley.

• Serve with a side of cold, crisp dill pickles to complete the cheeseburger illusion and cut through the richness.

Tips for the Best Results:

• No-Boil Noodles are Key: They absorb the perfect amount of moisture from the sauce, making the lasagna perfectly structured.

• Don’t Skip the Resting Time: Cutting into it immediately will result in a soupy mess. Letting it rest is non-negotiable for perfect slices.

• Make it Ahead: Assemble the lasagna up to a day in advance, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking. You may need to add 5-10 minutes to the covered baking time.

• The Pickles are a Must: The tangy, crunchy pickle is the final flavor element that truly makes it taste like a burger. Don’t serve them on the side!