Parmesan Garlic Bacon Lasagna (Printable Version)
A savory bake with layers of beef, bacon, garlic, and melty cheeses for a warm, comforting dinner.
# Ingredients:
→ Meat and Bacon
01 -
450 grams fresh ground beef, with good marbling
02 -
150 grams thick-cut bacon, crisp-cooked and crumbled
→ Sauces and Dairy
03 -
350 grams marinara sauce, homemade or quality jarred
04 -
120 grams ranch dressing, ideally real buttermilk
05 -
75 grams grated Parmesan cheese, Parmigiano Reggiano preferred
06 -
250 grams shredded whole-milk mozzarella cheese
→ Pasta and Aromatics
07 -
9 no-boil lasagna noodles or cooked according to package
08 -
3 cloves garlic, freshly minced
# Steps:
01 -
In a large skillet over medium heat, brown ground beef, breaking it up continuously until no pink remains and edges develop a rich brown color. Stir in minced garlic and cook until fragrant, about 1 minute. Drain excess fat to prevent greasiness. Add marinara sauce, reduce heat, and simmer for 5 minutes until slightly thickened and flavors meld.
02 -
In a medium bowl, whisk ranch dressing, grated Parmesan, and crumbled bacon until thoroughly blended and creamy. Reserve a small portion of crispy bacon for topping if desired.
03 -
Lightly coat the bottom of a 23x33 cm (9x13 inch) baking dish with a thin layer of marinara sauce. Arrange a layer of lasagna noodles overlapping slightly to fully cover the base. Evenly spread the meat sauce over the noodles. Dollop and gently smooth the bacon ranch mixture atop the meat sauce. Generously sprinkle shredded mozzarella cheese to cover the layer.
04 -
Continue alternating layers of noodles, meat sauce, bacon ranch mixture, and mozzarella until all ingredients are used, reserving a generous final layer of mozzarella to crown the top. Press layers gently to compact if necessary.
05 -
Cover the dish with aluminum foil and bake at 190°C (375°F) for 30 minutes to retain moisture and ensure even heating. Remove the foil and bake for an additional 10 minutes to achieve a golden bubbly cheese crust with crisp edges.
06 -
Allow the dish to rest at room temperature for 5 minutes before slicing. This resting period helps the layers set for clean slices. Garnish with fresh parsley or reserved bacon bits if desired.
# Notes:
01 -
For best texture, always crisp bacon thoroughly before folding into the sauce. Letting the dish rest before slicing prevents falling layers and enhances presentation.
02 -
Can be assembled up to one day ahead and refrigerated or frozen for up to three months when tightly wrapped.
03 -
Whole-milk cheeses provide optimal melting and stretchiness.