Can I use no-boil lasagna noodles for this recipe?

Absolutely! No-boil noodles work perfectly in this recipe and save you a step. Just make sure your sauce is slightly more liquid than when using regular noodles, as they'll absorb more moisture during baking. You may want to add an extra 1/4 cup of water to your marinara sauce to compensate.

How can I make this recipe lighter without sacrificing flavor?

You can make several substitutions while maintaining the delicious flavor profile. Try using lean ground beef or even ground turkey, substitute half-and-half for the heavy cream, and reduce the cheese by about 25%. Adding extra vegetables to the meat sauce also adds volume without extra calories.

Can I prepare this lasagna the day before serving?

This is a fantastic make-ahead meal! You can assemble the entire lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. When ready to bake, simply remove it from the refrigerator about 30 minutes before putting it in the oven, and add 10-15 minutes to the initial covered baking time.

Why is my lasagna watery when I cut into it?

Several factors can cause watery lasagna. Make sure you're draining the beef thoroughly after cooking, not oversaucing the layers, and allowing the lasagna to rest for at least 10 minutes before cutting. Also, some brands of mozzarella contain more moisture than others - try using part-skim for better results.

Parmesan Garlic Bacon Cheeseburger Lasagna Recipe

Name: Parmesan Garlic Bacon Cheeseburger Lasagna Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 12 lasagna noodles; 1 lb ground beef; 6 slices bacon, cooked and crumbled; 1 small onion, chopped; 3 cloves garlic, minced; 1 jar (24 oz) marinara sauce; Salt and pepper to taste; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese (divided, ½ cup for sauce, ½ cup for layering); 2 cups heavy cream; 2 tbsp butter; 2 tbsp all-purpose flour; 1 tsp garlic powder; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Description

This Parmesan Garlic Bacon Cheeseburger Lasagna combines the flavors of a bacon cheeseburger with creamy, cheesy lasagna layers. Tender noodles are layered with seasoned beef, crispy bacon, rich marinara, a homemade garlic-Parmesan sauce, and plenty of mozzarella, offering a unique and indulgent twist on classic lasagna.

Ingredients

Units Scale

Noodles

- - 12 lasagna noodles

Meat Sauce

- - 1 lb ground beef
  - 6 slices bacon, cooked and crumbled
  - 1 small onion, chopped
  - 3 cloves garlic, minced
  - 1 jar (24 oz) marinara sauce
  - Salt and pepper to taste

Cheese

- - 2 cups shredded mozzarella cheese
  - 1 cup grated Parmesan cheese (divided, 1/2 cup for sauce, 1/2 cup for layering)

Garlic-Parmesan Sauce

- - 2 cups heavy cream
  - 2 tbsp butter
  - 2 tbsp all-purpose flour
  - 1 tsp garlic powder
  - Salt and pepper to taste

Garnish

- Fresh parsley, chopped (for garnish)

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Instructions

Cook the Noodles: Boil the lasagna noodles according to package instructions in salted water until al dente. Drain and set aside, ensuring they do not stick together by separating with a little oil if desired.
Prepare the Meat Sauce: In a large skillet over medium heat, cook ground beef, chopped onion, and minced garlic until the meat is browned and the onion is translucent. Drain the excess fat, then stir in the marinara sauce. Season with salt and pepper and let it simmer for about 5 minutes. Stir in the crumbled bacon and remove from heat.
Make the Garlic-Parmesan Sauce: In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to form a roux. Gradually whisk in the heavy cream, then add garlic powder, salt, and pepper. Continue to cook, whisking often, until the mixture thickens. Remove from the heat and stir in ½ cup Parmesan cheese until smooth and combined.
Assemble the Lasagna: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a layer of the meat sauce at the bottom. Layer 4 noodles over the sauce, followed by a layer of garlic-Parmesan sauce, a sprinkle of mozzarella cheese, and a portion of the crumbled bacon. Repeat the layers (meat sauce, noodles, garlic-Parmesan sauce, mozzarella, bacon) until you use all ingredients, finishing with a final layer of meat sauce, remaining mozzarella, remaining bacon, and a sprinkle of Parmesan on top.
Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the lasagna is bubbly and golden brown on top.
Rest and Serve: Remove the lasagna from the oven and allow it to cool slightly for easier slicing. Garnish with freshly chopped parsley before serving.

Notes

Letting the lasagna rest for 10-15 minutes after baking will help it set and make slicing cleaner.
You can substitute ground turkey or chicken for beef if preferred.
Use freshly grated Parmesan for better melting and flavor.
Try adding sliced pickles for a more classic cheeseburger flavor.

Nutrition

Serving Size: 1/4 of the lasagna
Calories: 850
Sugar: 8g
Sodium: 1500mg
Fat: 54g
Saturated Fat: 25g
Unsaturated Fat: 24g
Trans Fat: 1g
Carbohydrates: 48g
Fiber: 4g
Protein: 40g
Cholesterol: 170mg