🧀🍝 Parmesan Garlic Bacon Lasagna

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Layers of rich bacon-beef sauce, silky béchamel, and three cheeses—ultimate comfort lasagna with a crispy Parm finish!

Prep Time: 25 minutes · Cook Time: 45 minutes · Total Time: 1 hour 10 minutes
Servings: 8
Dietary Tags: High-Protein · Comfort Food · W-W Adaptable

✅ Ingredients Checklist

Meat Sauce

  • 1 lb ground beef (80/20 – lean blends or turkey work too)

  • 1 small onion, diced

  • 3 garlic cloves, minced

  • 1 cup crispy cooked bacon, crumbled

  • 24 oz marinara sauce

  • 1 tsp Italian seasoning

  • ½ tsp smoked paprika

  • Salt & pepper, to taste

Parmesan Garlic Béchamel

  • 3 Tbsp butter

  • 3 Tbsp all-purpose flour

  • 2 cups whole milk (swap for 2% or plant-based to lighten)

  • 1 cup grated Parmesan cheese

  • 2 tsp garlic powder

  • Salt & pepper, to taste

Assembly

  • 12 cooked lasagna noodles (al dente)

  • 2 cups shredded mozzarella

  • 1 cup shredded cheddar

  • ½ cup grated Parmesan (for topping)

  • 2 Tbsp chopped parsley (optional)

🥄 Cooking Instructions

  1. Make meat sauce: Brown beef with onion over medium heat; add garlic briefly. Stir in marinara, bacon, Italian seasoning, paprika, salt, and pepper. Simmer 10 minutes, then set aside.

  2. Prepare béchamel: Melt butter and whisk in flour for 1–2 minutes. Gradually whisk in milk and cook until thickened (~5 minutes). Stir in Parmesan and garlic powder; season to taste. Remove from heat.

  3. Preheat oven to 375°F (190°C).

  4. Assemble lasagna in a 9×13″ dish:

    • Spread a layer of meat sauce.

    • Add a layer of noodles.

    • Pour a layer of béchamel and top with mozzarella & cheddar.

    • Repeat layers, finishing with cheeses and a sprinkle of Parmesan.

  5. Bake: Cover with foil and bake 30 minutes. Uncover and bake another 15 minutes or until bubbly and golden.

  6. Rest: Let stand 10 minutes before slicing. Garnish with parsley and serve warm.

💡Quick Tips

  • Lighten it up: Use leaner beef (90/10), low-fat cheeses, and 2% or almond milk.

  • Make-ahead: Assemble and refrigerate up to a day in advance—just bake before serving!

  • Go cheesy: Carb lovers can swap cheddar for fontina or provolone.

I. Why “Recipe‑First”?

Get right to that cheesy goodness—ingredients and step-by-step directions up top, followed by savvy swaps, serving suggestions, and Kristy’s pro tips.

II. Introduction

This lasagna is a flavor-packed upgrade: ground beef meets crispy bacon in a tomato-based sauce, smothered with Parmesan garlic béchamel, and layered with cheddar-mozzarella combo. The result? New favorite lasagna—whether for cozy family dinners, entertaining, or satisfying leftovers.

III. Step-by-Step Cooking Guide

1. Brown the Beef Base

  • Cook beef and onions until browned; drain excess fat.

  • Stir in garlic just until fragrant.

2. Simmer the Sauce

  • Add marinara, crumbled bacon, herbs, and spices. Let flavors meld for 10 minutes.

3. Whisk the Béchamel

  • Form a roux with butter and flour, then whisk in milk until thick.

  • Finish with Parmesan and garlic powder.

4. Layer & Build

  • Noodles → meat sauce → béchamel → cheeses.

  • Repeat, finishing with cheese layers and a Parmesan blanket.

5. Bake & Brown

  • Foil on for 30 min, then uncover to get that golden bubbly top.

6. Rest & Serve

  • Let it rest 10 minutes, garnish with parsley, slice, and serve hearty plates.

IV. Ingredient Insights & W-W Swaps

  • Ground Meat: 80/20 is rich; for fewer points use 90/10 or turkey.

  • Milk: Whole makes it creamy; 2% or unsweetened almond milk cuts fat.

  • Cheeses: Low-fat mozzarella and reduced-fat cheddar are WW-friendly.

  • No Cheese?’ Feel free to halve the cheese—still cheesy, fewer points.

Smart Swaps

  • Gluten-free noodles or veggie strips instead of noodles

  • Swap cheddar for mozzarella and light fontina

V. Serving & Pairing Suggestions

  • Fresh Sides: Pair with crisp Caesar salad or roasted broccoli.

  • Bread Option: Offer garlic knots or WW soft rolls.

  • Wine Pairing: A medium-bodied red like Sangiovese or Merlot complements.

VI. Storage & Meal Prep

  • Refrigerate: Store in airtight container, up to 4 days.

  • Freeze: Cover tightly and freeze for up to 2 months—thaw overnight before baking.

  • Reheat: Microwave single portions or warm entire tray covered at 350°F.

VII. Nutrition Info (Per Serving, estimated with original ingredients)

  • Calories: ~620

  • Protein: 38 g

  • Carbs: 40 g

  • Fat: 34 g

  • W-W Points: ~15–18 (lower with lean swaps and lighter dairy)

Diet Tags: High-Protein · Family Comfort · Indulgent Treat · W-W Adaptable

VIII. Frequently Asked Questions

Q: Can I assemble a day ahead?
A: Yes—cover and refrigerate, bake up to 24 hours later for best results.

Q: Is it freezer-friendly?
A: Absolutely. Freeze fully assembled (before baking) up to 2 months, bake covered until heated through.

Q: How do I know it’s done?
A: It’s ready when cheese is melted, edges are bubbly, and top is golden brown.

IX. Kristy’s Note

My family practically pestered me for this lasagna after the first bite—it’s decadent without feeling overindulgent. The béchamel elevates it beyond a basic meat lasagna. Bonus: leftovers taste even better the next day!

X. More Elevated Comfort Classics

  • White Chicken Alfredo Lasagna

  • W-W Tex-Mex Beef Enchilada Bake

  • Butternut Squash and Sage Lasagna

✨ Bake, Savor & Share!

Made this Parmesan Garlic Bacon Lasagna? Tag me @KristyCookRecipes on Instagram or share your cheesy lasagna shot in the comments—I can’t wait to see your homemade masterpiece!

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