Bacon Cheeseburger Lasagna
Bacon Cheeseburger Lasagna combines seasoned ground beef, crispy bacon, and a rich garlic cheese sauce layered with pasta for a savory twist on two classic dishes.
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Bacon Cheeseburger Lasagna combines seasoned ground beef, crispy bacon, and a rich garlic cheese sauce layered with pasta for a savory twist on two classic dishes.
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First, make the creamy garlic cheese sauce. In a saucepan over medium heat, melt the butter.
Add the minced garlic and cook for about 30 seconds until fragrant. Whisk in the flour to create a roux and cook for another minute.
Gradually whisk in the heavy cream until the mixture is smooth and begins to thicken.
Add the cubed processed cheese and continue to whisk until the cheese is completely melted and the sauce is smooth and creamy. Set aside.
In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon. Season with garlic powder, salt, and pepper to taste.
Continue cooking until the beef is fully browned. Drain any excess fat and set aside.
Preheat your oven to 375°F (190°C). Begin assembling the lasagna by spreading a thin layer of marinara sauce on the bottom of a large baking dish.
Arrange a single layer of lasagna noodles over the sauce. Top with a layer of the cheese sauce, followed by a layer of cooked ground beef, chopped bacon, and a sprinkle of mozzarella and Colby Jack cheeses.
Add another layer of noodles. Top this layer with marinara sauce, more shredded cheese, and then sprinkle evenly with chopped onions and pickles.
Continue layering, alternating between the meat/cheese sauce layers and the red sauce/pickle/onion layers, until you run out of ingredients, ending with a final layer of noodles.
For the final top layer, spread the remaining cheese sauce, top with the rest of the ground beef and bacon, and sprinkle with the remaining onions and pickles.
Cover generously with the remaining shredded mozzarella and Colby Jack cheeses. Sprinkle with dried parsley for color.
Bake for about 45 minutes, or until the lasagna is hot, bubbly, and the cheese is golden brown.
Let the lasagna rest for at least 10-15 minutes before slicing and serving. This will help it hold its shape.
Store covered in the refrigerator up to 4 days. Reheat covered at 350°F for 20–25 minutes, or microwave individual portions until hot.
9×13 inch baking dish · Large skillet or Dutch oven
Yes. Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the bake time if cooking from cold.
The butter-flour roux base creates a béchamel; whisk constantly when adding cream and cheese to avoid lumps. If too thin, simmer longer; if too thick, stir in cream gradually.
Yes, roughly 12–16 slices (about 1 lb) will melt smoothly into the sauce, though processed cheese block yields a smoother, creamier texture.
The cheese sauce should bubble around the edges and a knife inserted in the center should feel hot (165°F internal temp for the meat layer).
Yes. Cool completely, cut into portions, wrap in foil and plastic wrap, and freeze up to 3 months. Thaw overnight in the fridge and reheat at 350°F until warmed through.
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