1. Home
  2. Recipes
  3. Parmesan Garlic Bacon

Mouthwatering Parmesan Garlic Bacon Cheeseburger Lasagna

Category: Where Culinary Traditions Collide

Dig into this stack of goodies featuring smoky beef bacon, herby ground beef, and a creamy, cheesy parmesan and garlic sauce. The hearty meat and onion mix brings big flavor, and that smooth béchamel gives every bite a hit of cheese and garlic. Each layer is topped with cheddar and mozzarella, making it extra gooey, and the pasta soaks up all that tasty sauce. Once baked, it’s golden, cheesy, and topped with a sprinkle of parsley for freshness. It’s just right for sharing with folks around the table.

Pin It Share It Send It Print It Jump to Recipe
Monica
By Monica Monica
Updated on Thu, 26 Jun 2025 14:00:00 GMT
Bacon and melty cheese topped meal on a white plate. Pin
Bacon and melty cheese topped meal on a white plate. | flavorsfuse.com

Layers of gooey cheese, crispy beef bacon, and rich meat sauce hug each bite in this Parmesan Garlic Bacon Cheeseburger Lasagna turned classic comfort. Creamy parmesan sauce and two kinds of cheese make it extra savory while the bacon brings that smoky crunch you can't resist. If you love juicy cheeseburgers, you'll totally want seconds.

Made this during a family movie marathon and not a piece was left behind. The beef bacon is next-level paired with the cheesy sauce and that hearty marinara—big win for fun nights or when guests come over.

Irresistible Ingredients

  • Fresh parsley: totally optional, but toss it on for a fresh finish and a pop of green
  • Salt and pepper: keep tasting as you cook so the flavors shine
  • Mozzarella and cheddar cheese: get a block and shred it yourself for that stretchy melt
  • Lasagna noodles: classic ones or oven-ready, both are perfect for stacking
  • Garlic powder: rounds out the creamy sauce with a hit of tasty aroma
  • Parmesan cheese: grate it yourself for best melty texture and salty bite
  • Whole milk: using full-fat makes your white sauce super smooth
  • All-purpose flour: helps create that thick, creamy base for béchamel
  • Unsalted butter: richer flavor starts with a good-quality stick
  • Smoked paprika: sprinkle in for just a hint of color and cozy warmth
  • Italian seasoning blend: brings oregano, thyme, basil—adds that classic herby taste
  • Marinara sauce: grab your favorite jar for easy assembly
  • Fresh garlic: mince it for max kick—adds a punch to every layer
  • Small onion, diced: pick a nice firm one—nothing mushy allowed
  • Beef bacon: you'll love how crisp it gets, bringing real cheeseburger vibes
  • Ground beef: go for 80/20 so it's juicy and packed with flavor

Simple Step-by-Step

Bake and Let It Set:
Cover the whole thing with foil and slide it into your hot oven. Bake for half an hour, then take off the foil so the cheesy top gets golden and bubbly. Pull it out and give it ten minutes to rest—this keeps all those gorgeous layers together.
Stack Your Lasagna Layers:
Boil the noodles until they’re just barely tender. Heat up your oven to 375. Spread a bit of meat sauce at the bottom of your baking pan. Lay down noodles, then slather with a layer of parmesan béchamel, edge to edge. Pile on shredded cheddar and mozzarella. Repeat the layering until you run out—aim for three or more layers. Finish with extra cheese and lots of parmesan for that yummy top crust.
Whip Up Parmesan Béchamel:
Melt butter in a saucepan, then sprinkle the flour in and stir until smooth. Let it cook for a minute or two so the floury flavor goes away. Slowly pour in whole milk, whisking all the while so you get a silky sauce. Keep cooking until the sauce thickens up. Take it off the heat, throw in parmesan and garlic powder so they melt in, then add salt and pepper to your liking. You want it extra creamy and a little cheesy.
Get the Meat Sauce Going:
Let ground beef brown up in a big skillet, breaking it up as you fry. Toss in your diced onion, stirring around until they're soft and a touch golden. Stir in minced garlic and give it a minute to wow your senses. Dump in marinara, add the beef bacon, Italian herbs, smoked paprika, then season with salt and pepper. Let it all bubble away for ten minutes so it thickens. Set aside when done.
A tower of cheeseburger-style lasagna layers. Pin
A tower of cheeseburger-style lasagna layers. | flavorsfuse.com

Honestly, the beef bacon just hits different—deep cheeseburger flavor but way crunchier than the usual. My dad always used to sneak bacon bits into Sunday lasagna; now I riff on that with this version and it’s become my go-to for family dinners. Just reminds me of all those big happy nights around our old table.

Storing Leftovers

Let everything cool to room temp, then either seal the whole pan with foil or stick slices into containers. It'll be good in the fridge up to four days. Want it longer? Wrap pieces first in foil, then a plastic pouch, and stash in the freezer. Warm it up in the oven so you get those cheesy layers back just right.

Swap Your Ingredients

No beef bacon? Go with traditional pork bacon for a classic taste. Trade out mozzarella for provolone or swap in white cheddar for extra bite if you’re feeling it. Gluten free noodles or thin zucchini slices work great if you’re off wheat. Out of marinara? Mix up tomato sauce with herbs and a dash of garlic for a quick fix.

How to Serve It Up

This is awesome next to a bright green salad with lemon and olive oil—cuts through the richness perfectly. Roasted broccoli or garlicky beans make easy sides, too. Sometimes I put out pickles or old-school coleslaw so it really gives off those cheeseburger vibes.

Tall layered lasagna with cheese and beef bacon. Pin
Tall layered lasagna with cheese and beef bacon. | flavorsfuse.com

Fun Food Origins

Lasagna’s been feeding families forever because it stretches ingredients and brings together different flavors. This one tosses in those unbeatable cheeseburger flavors—beef bacon, cheddar, plus Italian touches like pasta and creamy sauce. It’s the kind of dish you bring to a busy potluck or whip up for a weeknight dinner with friends.

FAQs About the Recipe

→ How do I keep the layers nice and set, not soggy?

Simmer your sauce until it’s thickened up and cook the béchamel so it’s nice and creamy. Let everything cool for a while before you cut it—this way the slices hold together well and don’t end up runny.

→ Is pork bacon okay to use here?

Totally! Swap in pork bacon if you like that taste. Just make sure it’s crisp before you chop it up and drop it into your dish.

→ Which pasta shapes work best for this meal?

Regular lasagna noodles done al dente are a solid choice. You can use the no-boil kind too, but the final bite might feel a bit different in texture or layering.

→ Can I throw this together ahead of time?

For sure! Put it all together and keep it wrapped in the fridge for a day. Just pop it in the oven when you’re ready—let it bake a bit longer if it’s coming from cold.

→ What should I use for that cheesy topping?

Mozzarella, cheddar, and parmesan mixed together make an epic, melty, and flavorful crust that goes great with all the bacon and sauce.

→ If I have leftovers, can I freeze them?

You bet. Cool it down all the way, wrap it up good, then freeze for a couple of months. Thaw in the fridge before warming it back up.

Parmesan Garlic Bacon

Big layers of bacon, cheesy parmesan sauce, juicy beef, and lots of bubbly cheese make this filling and tasty.

Prep Time
25 min
Cooking Time
50 min
Total Time
75 min
By Monica: Monica

Category: Fusion Main Dishes

Skill Level: Moderate

Cuisine Style: American

Yield: One 9×13-inch pan

Dietary Preferences: ~

What You'll Need

→ Meat Sauce

01 Black pepper, sprinkle as much as you want
02 Salt, add to your liking
03 1/2 teaspoon smoked paprika
04 1 teaspoon Italian seasoning
05 24 ounces of your favorite marinara sauce
06 1 cup beef bacon, crispy and chopped up
07 3 garlic cloves, all chopped up
08 1 small onion, chopped
09 1 pound ground beef, 80/20 works best

→ Parmesan Garlic Béchamel

10 Black pepper, add when you’re ready
11 Salt, just enough for flavor
12 2 teaspoons garlic powder
13 1 cup Parmesan, grated
14 2 cups whole milk
15 3 tablespoons all-purpose flour
16 3 tablespoons unsalted butter

→ Assembly

17 2 tablespoons parsley, chopped if you want
18 1/2 cup grated Parmesan for the top
19 1 cup cheddar cheese, shredded
20 2 cups mozzarella cheese, shredded
21 12 lasagna noodles, boiled until just right

Step-by-Step Guide

Step 01

Cover everything with foil and bake for 30 minutes. Take the foil off and let it cook another 15 minutes so the top gets bubbly with some color. Let it hang out for 10 minutes before you cut in. Throw parsley across the top if you want to get fancy.

Step 02

Crank your oven to 375°F (190°C). Grab your 9×13 dish and put some meat sauce on the bottom. Next, lay down some noodles, then slather on béchamel. Sprinkle both cheeses. Do that again—sauce, noodles, béchamel, cheeses—then finish with a heap of cheese and add extra Parmesan on top.

Step 03

Drop butter in a saucepan and heat it up. Toss in flour and stir about a minute or two, just so it loses that flour taste. Pour in the milk, a bit at a time, whisking all the way. Let it get a little thick, about 5 minutes. Add the garlic powder and Parmesan, then salt and pepper if you want. Take it off the heat.

Step 04

Put a big skillet on medium. Brown your ground beef real well. Toss in chopped onion and keep it going until it’s soft (4-5 minutes). Stir in the garlic. Give it a minute, then pile in marinara, bacon bits, Italian spices, and smoked paprika. Add salt and pepper. Let it bubble for 10 minutes. Set it aside.

Additional Notes

  1. Let everything chill before you cut it. That way, the pieces hold together and you won’t get a mess.

Essential Tools

  • Aluminum foil
  • 9×13-inch baking dish
  • Saucepan
  • Large skillet

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Has milk, wheat, and cheese (so it’s got dairy and gluten)