Parmesan Garlic Bacon Lasagna
Ultra-rich, smoky bacon lasagna layered with garlic-Parmesan béchamel and three cheeses – comfort food perfection!
Ingredients
Meat & Noodles:
▢ 1 lb (450g) lasagna noodles (regular or no-boil)
▢ 1 tbsp olive oil
▢ 1 lb (450g) bacon, diced
▢ 1 lb (450g) ground Italian sausage (optional, for extra depth)
Garlic-Parmesan Béchamel:
▢ ½ cup (1 stick) butter
▢ 6 cloves garlic, minced
▢ ½ cup all-purpose flour
▢ 4 cups whole milk, warmed
▢ 1 cup grated Parmesan cheese
▢ ½ tsp nutmeg
▢ Salt and black pepper to taste
Cheese Layers:
▢ 15 oz (425g) ricotta cheese
▢ 1 large egg
▢ ¼ cup chopped fresh parsley
▢ 4 cups shredded mozzarella
▢ 1 cup shredded provolone (or additional mozzarella)
Optional Garnish:
▢ Extra Parmesan, red pepper flakes, basil leaves
Instructions
1. Prep Noodles & Bacon:
◦ Cook noodles until al dente (skip if using no-boil). Drain, toss with olive oil, and set aside.
◦ In a skillet, cook bacon until crispy. Drain on paper towels; reserve 2 tbsp bacon fat.
2. Make Béchamel:
◦ Melt butter in saucepan over medium heat. Sauté garlic 1 minute until fragrant.
◦ Whisk in flour; cook 2 minutes until golden. Gradually whisk in warm milk.
◦ Simmer 5-7 minutes, stirring constantly, until thickened. Remove from heat; stir in Parmesan, nutmeg, salt, and pepper.
3. Prep Cheese Filling:
◦ Mix ricotta, egg, parsley, and 1 cup mozzarella in a bowl.
4. Assemble Lasagna:
◦ Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
◦ Layer in this order:
① Thin béchamel base
② Noodles (slightly overlapping)
③ ½ ricotta mixture
④ ½ bacon + ½ cooked sausage (if using)
⑤ ⅓ béchamel + 1 cup mozzarella/provolone
→ Repeat layers
⑥ Top layer: Noodles → remaining béchamel → remaining mozzarella/provolone → reserved bacon
5. Bake:
◦ Cover with foil; bake 30 minutes. Uncover; bake 15-20 minutes until golden and bubbly.
◦ Rest 15 minutes before slicing.
Pro Tips
Flavor Boost: Sauté 1 diced onion in bacon fat before adding to.
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