If you love all-day comfort food with a cheeseburger twist, this Parmesan Garlic Bacon Cheeseburger Lasagna is for you. I first made it on a rainy Sunday and the house smelled like a burger joint — but better. I often tweak the garlic and Parmesan levels; that little change made it a family favorite (see a related take on turkey bacon here).
Why Make This Recipe
- Big, familiar flavors: browned beef, crisp bacon, garlic, and sharp Parmesan combine like a cheeseburger in lasagna form.
- Crowd-pleaser: feeds a family of 6–8 and reheats well for leftovers or potlucks.
- One-pan convenience: assembled in a 9×13-inch dish and baked — less cleanup than seeding individual burgers.
- Flexible: easy to swap ingredients for lighter or gluten-free versions. I love it because the garlic + Parmesan lifts the whole dish beyond a heavy casserole.
- Comfort food with protein: hearty servings keep you full and satisfied.
(If you want crunchy sides, try these garlic-butter bacon rollups as an appetizer: Garlic-Butter Bacon Cheeseburger Rollups.)
Recipe Overview
- Prep time: 30 minutes
- Cook time: 35–40 minutes (plus 10 minutes to cook bacon/ground beef)
- Total time: ~80 minutes including assembly and resting
- Servings: 6–8
- Difficulty: Medium — some multitasking (browning, boiling or using no-boil noodles, layering)
- Method: Brown the beef and bacon, mix a seasoned cheeseburger-style sauce and cheeses, then layer with lasagna noodles and bake at 375°F (190°C) until bubbling and golden.
(If you prefer bite-sized cheeseburger flavors, see these cheeseburger bombs for inspiration: Garlic Parmesan Cheeseburger Bombs.)
My Experience Making This Recipe
On my first test I over-salted, so I dialed back the added salt and let the Parmesan carry the savory note. I also discovered that cooking the bacon until just crisp and draining it well keeps the lasagna from becoming too greasy. Timing the noodle softness with a hot oven is the trick I rely on now.
How to Make Parmesan Garlic Bacon Cheeseburger Lasagna
You’ll brown 1–1.5 lb ground beef with diced onion and minced garlic, cook 8 slices of bacon until crisp, then drain both. Stir in 1 cup ketchup, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, salt and pepper to taste. Combine 15 oz ricotta or cottage cheese with 1 egg and 1 cup grated Parmesan. Layer boiled (or no-boil) lasagna noodles, meat sauce, ricotta mix, 3 cups shredded mozzarella, and crumbled bacon in a 9×13-inch pan. Bake uncovered at 375°F (190°C) for 25–30 minutes, then broil 1–2 minutes to brown if desired. Let rest 10 minutes before serving so it holds its shape.
Equipment notes: a large skillet, 9×13-inch baking dish, saucepan for sauce (optional), and a rimmed baking sheet for oven-baked bacon make the process smoother.
Expert Tips for Success
- Crisp bacon in the oven at 400°F (200°C) on a rimmed sheet for 15–18 minutes; it cooks evenly and drains better than skillet frying. (Related extra-crispy ideas: Irresistible Cheeseburger Bombs.)
- If using no-boil noodles, add a splash (1/2 cup) of extra tomato sauce or water to the top layer to ensure they hydrate while baking.
- Don’t skip resting: 10–15 minutes after baking gives the lasagna time to set, making cleaner slices.
- Use freshly grated Parmesan for better melt and deeper flavor — pre-grated is convenient but can be powdery.
- For even cooking, brown the beef in batches so it caramelizes instead of steaming.
How to Serve Parmesan Garlic Bacon Cheeseburger Lasagna
- Serve with a bright green salad (arugula, lemon vinaigrette) to cut the richness.
- Offer pickles, sliced red onion, and mustard on the side for a true cheeseburger vibe.
- For casual nights, cube and serve on a platter with toothpicks; it’s great for game day.
- Garnish with chopped parsley and a light dusting of grated Parmesan for a restaurant look (and added aroma — try pairing with air-fryer fries: Garlic Parmesan Fries).
Storage and Reheating Guide
Refrigerate leftovers in an airtight container or covered baking dish for up to 3–4 days. To freeze, wrap the cooled lasagna tightly with plastic wrap and foil or use a freezer-safe container for up to 3 months. Reheat from refrigerated: cover with foil and bake at 350°F (175°C) for 20–25 minutes until warmed through. From frozen: thaw overnight then reheat as above, or bake covered at 375°F (190°C) for 45–55 minutes until hot, removing foil for the last 10 minutes to crisp the top. For single portions, microwaving on medium power in 60–90 second bursts works; add a splash of water and cover to retain moisture.
Recipe Variations
- Gluten-free: substitute certified gluten-free lasagna noodles or use thinly sliced zucchini/polenta for layers.
- Lower fat: use lean ground turkey or 90/10 beef and swap half the mozzarella for part-skim. Use turkey bacon or omit bacon.
- Dairy-free: use a dairy-free ricotta alternative and dairy-free shredded cheese; increase garlic and yeast flakes for savory depth.
- Extra cheeseburger flavor: fold 1 cup shredded sharp cheddar into the mozzarella layer and add 1 tbsp mustard directly into the meat sauce.
Nutritional Highlights
- High in protein from beef, bacon, and cheeses — a satisfying main course for families.
- Rich in sodium and saturated fat; watch portion sizes (1/6–1/8 of the pan) if monitoring heart-health metrics.
- Allergen info: contains dairy and gluten (unless you choose gluten-free noodles), and eggs if you use an egg in the ricotta mix.
Troubleshooting Common Issues
- Watery lasagna: drain cooked beef and bacon well and use thicker ricotta mix; let it rest to set before slicing.
- Dry or chewy noodles: under-hydration is often the cause — pre-boil noodles to al dente or ensure there’s enough sauce for no-boil noodles.
- Overbrowned top before center is hot: tent loosely with foil and lower the oven to 350°F (175°C) to finish cooking without burning.
Frequently Asked Questions
Q: Can I assemble this the night before?
A: Yes. Assemble, cover tightly, and refrigerate up to 24 hours. Add 10–15 minutes to the baking time if baking straight from cold.
Q: Can I use no-boil lasagna noodles?
A: Absolutely. Ensure your sauce is slightly more liquid (add 1/2 cup water or extra sauce) so the noodles absorb enough moisture while baking. Cover with foil for most of the bake time.
Q: How do I keep the lasagna from getting greasy from the bacon?
A: Cook bacon until crisp and drain on paper towels. Crumble and blot again before layering. Use leaner meat or reduce bacon quantity if preferred.
Q: Can I make this in a smaller or larger pan?
A: Yes. For a smaller 8×8-inch pan, expect thicker layers — bake 35–45 minutes. For larger pans, reduce thickness and baking time slightly. Always check for bubbling edges and an internal temperature of about 165°F (74°C).
Conclusion
For the full recipe details and ingredients list, see the complete Parmesan Garlic Bacon Cheeseburger Lasagna Recipe on the original page: Parmesan Garlic Bacon Cheeseburger Lasagna Recipe.
Parmesan Garlic Bacon Cheeseburger Lasagna
- Total Time: 80 minutes
- Yield: 6-8 servings 1x
- Diet: None
Description
A comforting twist on cheeseburgers, this lasagna is filled with browned beef, crisp bacon, garlic, and sharp Parmesan, making it a family favorite.
Ingredients
- 1–1.5 lb ground beef
- 8 slices bacon
- 1 cup ketchup
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 15 oz ricotta or cottage cheese
- 1 egg
- 1 cup grated Parmesan
- 3 cups shredded mozzarella
- Lasagna noodles (boilable or no-boil)
Instructions
- Preheat oven to 375°F (190°C).
- Brown the ground beef with diced onion and minced garlic in a large skillet.
- Cook the bacon in a separate pan until crisp, then drain both beef and bacon.
- Mix together ketchup, Dijon mustard, Worcestershire sauce, salt, and pepper in the skillet with the beef.
- In a bowl, combine ricotta (or cottage cheese), egg, and grated Parmesan.
- Layer the lasagna by placing boiled (or no-boil) noodles, meat sauce, ricotta mix, shredded mozzarella, and crumbled bacon in a 9×13-inch baking dish.
- Bake uncovered for 25–30 minutes until bubbling and golden.
- If desired, broil for 1–2 minutes to brown the top.
- Let rest for 10 minutes before serving.
Notes
For best results, allow the lasagna to rest before slicing. Use fresh grated Parmesan for better melt.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg