Description
A quick and comforting fusion of cheeseburgers and lasagna featuring seasoned ground beef, melty cheeses, and a crispy Parmesan garlic bacon topping, ready in just 45 minutes.
Ingredients
- 1 pound ground beef (80/20 preferred)
- 9–12 lasagna noodles (no-boil or regular, boiled if regular)
- 2 cups shredded sharp cheddar cheese (about 7 oz)
- 1 cup ricotta cheese (about 8 oz)
- 1 cup grated Parmesan cheese (about 3.5 oz), divided
- 6 slices thick-cut bacon
- 4 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1/2 cup ketchup (4 fl oz)
- 2 tablespoons mustard (Dijon or yellow)
- 1 tablespoon Worcestershire sauce
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Instructions
- Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Remove bacon and drain on paper towels. Leave about 1 tablespoon bacon fat in the pan or add olive oil if needed.
- Sauté minced garlic in the bacon fat for 1 minute until fragrant. Crumble the bacon and mix with garlic and 1/2 cup grated Parmesan. Set aside for topping.
- In the same skillet, add olive oil if needed and sauté chopped onion over medium heat until softened, about 3-4 minutes.
- Add ground beef and cook, breaking apart, until no pink remains, about 5 minutes. Drain excess fat if necessary.
- Stir in ketchup, mustard, Worcestershire sauce, salt, and pepper. Cook for 2 more minutes to meld flavors. Remove from heat.
- In a medium bowl, combine ricotta cheese with 1/2 cup Parmesan cheese. Season lightly with salt and pepper and mix well.
- Preheat oven to 375°F (190°C).
- Spread a thin layer of beef mixture on the bottom of a 9×13-inch baking dish.
- Layer 3-4 lasagna noodles over the beef. Spread half of the ricotta mixture over noodles, then sprinkle 1 cup shredded cheddar cheese.
- Repeat layers: beef mixture, noodles, ricotta mixture, cheddar cheese.
- Finish with a final layer of noodles and the remaining beef mixture on top.
- Sprinkle remaining cheddar cheese over the top, then evenly distribute the Parmesan garlic bacon mixture.
- Cover with aluminum foil and bake for 10 minutes.
- Remove foil and bake for an additional 5 minutes to crisp the bacon topping. Optionally broil for 1-2 minutes for extra bubbly top, watching closely to avoid burning.
- Let the lasagna rest for at least 5 minutes before slicing and serving.
Notes
[‘Use no-boil noodles to save time or boil regular noodles until al dente before layering.’, ‘Keep bacon fat for sautéing onions and garlic for extra flavor.’, ‘Freshly grate Parmesan cheese for better melting and crispy topping.’, ‘Let lasagna rest before serving for easier slicing and better flavor melding.’, ‘Double the garlic bacon topping for extra crunch and flavor.’, ‘Assemble the lasagna the night before and refrigerate; add extra baking time if baking cold.’, ‘Add pickles on top after baking for a classic cheeseburger vibe.’, ‘Swap ground beef for ground turkey or plant-based meat for lighter or vegetarian options.’, ‘Add diced bell peppers or mushrooms for a veggie boost.’, ‘Broil briefly to crisp the bacon topping if soggy.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the lasagna
- Calories: 520
- Sugar: 5
- Sodium: 750
- Fat: 33
- Saturated Fat: 14
- Carbohydrates: 32
- Fiber: 2
- Protein: 28
Keywords: cheeseburger lasagna, Parmesan garlic bacon, easy dinner, comfort food, quick lasagna, weeknight meal, cheesy lasagna, bacon topping