Parmesan Garlic Bacon Cheeseburger Lasagna is everything you love about a juicy bacon cheeseburger and a cheesy baked lasagna rolled into one outrageous casserole. Tender lasagna noodles get layered with a rich, burger-style beef and tomato sauce, crispy bacon, a creamy Parmesan-garlic ranch layer, and plenty of melty mozzarella and cheddar. It is pure comfort food—gooey, smoky, savory, and perfect for family dinners, potlucks, or any night you want an over-the-top, crowd-pleasing bake.
Equipment You Will Need
- Large skillet
- Large pot for boiling noodles
- Colander
- Mixing bowls (at least 2)
- 9×13-inch baking dish
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
- Aluminum foil
Ingredients List
For the noodles and meat sauce
- 12 lasagna noodles
- 1 lb ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 can (about 15 oz) tomato sauce or marinara
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika (optional)
- ½–1 teaspoon salt, to taste
- ½ teaspoon black pepper
For the bacon and cheese layers
- 6–8 slices bacon, cooked crispy and crumbled
- 2 cups shredded mozzarella cheese
- 1–1½ cups shredded cheddar cheese
For the creamy Parmesan garlic layer
- 1½ cups ricotta cheese (or cottage cheese, well drained)
- ½ cup ranch dressing
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Step-by-Step Instructions
Begin by cooking the bacon so it has time to cool and crisp fully. Lay the strips in a skillet over medium heat and cook until browned and crisp, turning as needed. Transfer the bacon to a paper towel–lined plate to drain, then crumble it once cool enough to handle. Set aside for layering later.
Next, prepare the lasagna noodles. Bring a large pot of salted water to a boil and add the noodles. Cook just until al dente according to package directions; you want them tender but still holding their shape since they will cook more in the oven.
Drain the noodles and rinse them briefly under cool water to stop the cooking and help prevent sticking. Lay them flat on a lightly oiled sheet of foil or parchment while you make the sauce and fillings.
For the meat sauce, heat a drizzle of oil in a large skillet over medium-high heat. Add the ground beef and diced onion and cook, breaking the meat apart with a spoon, until the beef is browned and the onion is softened. Drain off any excess grease if necessary. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Reduce the heat to medium-low and add the tomato sauce, tomato paste, Italian seasoning, smoked paprika if using, salt, and pepper.
Stir well to combine and let the sauce simmer gently for about 5–10 minutes so the flavors meld and the sauce thickens slightly. Taste and adjust seasoning, adding a pinch more salt, pepper, or Italian herbs if desired. Turn off the heat and set the sauce aside.
While the sauce simmers, mix the creamy Parmesan garlic layer. In a mixing bowl, combine the ricotta, ranch dressing, grated Parmesan, egg, garlic powder, onion powder, salt, and pepper. Whisk or stir until the mixture is smooth and well blended.
The ranch adds a tangy, herby “cheeseburger sauce” vibe to this layer while the Parmesan and egg help it bake up rich and set nicely between the noodles.
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. To assemble the Parmesan Garlic Bacon Cheeseburger Lasagna, start with a thin layer of meat sauce spread over the bottom of the dish. This keeps the noodles from sticking and helps the first layer hydrate and cook evenly.
Place a layer of lasagna noodles over the sauce, overlapping slightly if needed to cover the bottom completely. Spoon and spread about one-third of the creamy Parmesan garlic mixture over the noodles in an even layer.
Sprinkle on a handful of mozzarella and cheddar. Spoon a layer of the meat sauce over the cheese, then scatter some of the crumbled bacon over the top so you get smoky crunch in every bite.
Repeat the layers: noodles, creamy Parmesan garlic mixture, shredded cheeses, meat sauce, and bacon, until you’ve used most of your components.
Aim for at least two full sets of layers, and if possible three thinner ones, depending on the depth of your dish. Finish with a final layer of noodles, the remaining meat sauce, and a generous blanket of the remaining mozzarella and cheddar. You can also add a little extra Parmesan on top for more flavor and browning.
Cover the baking dish tightly with aluminum foil, tenting it slightly so it doesn’t stick to the cheese. Bake the lasagna for about 25–30 minutes covered so the layers heat through and the noodles finish cooking in the sauce. Then remove the foil and continue baking for another 10–15 minutes, or until the top is melted, bubbly, and lightly golden in spots.
When the lasagna is done, take it out of the oven and let it rest on a cooling rack or stovetop for at least 10–15 minutes. This rest time allows the layers to settle and firm up so the casserole slices nicely without sliding apart. Sprinkle the top with a little extra crumbled bacon or chopped parsley if you like for a final hit of color and flavor.
Use a sharp knife to cut the Parmesan Garlic Bacon Cheeseburger Lasagna into squares, and a spatula to lift out hearty portions. Each slice should show distinct layers of noodle, creamy ranch-Parmesan filling, saucy beef, bacon, and gooey cheese.
Expert Tips for Success
Aim for balance between sauce and noodles so the lasagna stays moist but not soupy. If your meat sauce seems very thick, you can add a small splash of water or broth to loosen it slightly before layering. Conversely, if it’s very thin, let it simmer a bit longer to reduce; the sauce should be spoonable and cling to the meat rather than run all over the pan.
Cook the noodles just to al dente and cool them slightly before layering. Soft, overcooked noodles can tear during assembly and may turn mushy in the oven. Laying them flat on lightly oiled foil or parchment prevents sticking and makes it easy to grab and stack them as you build layers.
Letting the lasagna rest after baking is non-negotiable if you want clean slices and defined layers. Cutting too soon will release hot steam and juices, causing the cheese and fillings to ooze out. Those extra minutes of patience yield a sturdier, restaurant-style slice that still eats soft and luscious.
Variations and Substitutions
There’s plenty of room to customize this lasagna. For an even more “burger” vibe, stir a spoonful of ketchup and a small squirt of mustard into the meat sauce in addition to or instead of some tomato sauce, then taste and adjust; it gives a subtle cheeseburger tang.
You can also add a handful of finely chopped pickles on one of the inner layers or sprinkle a few over individual slices just before serving.
If you love garlic, bump up the garlic powder in the creamy layer or add an extra clove or two of fresh garlic to the meat sauce.
For more heat, use a pepper jack cheese in place of some cheddar, or add a pinch of crushed red pepper to the sauce. To sneak in some veggies, stir finely diced bell peppers or mushrooms into the beef as it cooks.
Ricotta can be swapped for cottage cheese if you prefer, especially if you blend it briefly for a smoother texture. The ranch dressing can be replaced with a mix of mayonnaise and a splash of buttermilk plus a little extra garlic and herbs if you do not have bottled ranch.
For a leaner version, use lean ground beef or ground turkey and reduce the amount of bacon slightly, keeping just enough for flavor.
Serving Suggestions
Parmesan Garlic Bacon Cheeseburger Lasagna is rich and filling, so simple sides pair best. Serve it with a crisp green salad tossed in a tangy vinaigrette to cut through the richness, or with steamed or roasted vegetables like broccoli, green beans, or asparagus. Garlic bread or buttery Texas toast on the side leans into the comfort food factor and helps mop up any extra sauce.
For a fun twist, offer classic burger toppings at the table: diced tomatoes, shredded lettuce, pickles, or a drizzle of extra ranch over each slice. This lets everyone customize their plate and play up the “cheeseburger lasagna” angle. A cold soda, iced tea, or beer rounds out the meal nicely.
Storage, Freezing, and Reheating
Leftover lasagna stores very well and often tastes even better the next day as the flavors mingle. Let the dish cool to room temperature, then cover tightly with foil or transfer slices to airtight containers. Refrigerate for up to 3–4 days.
To reheat individual portions, microwave in short intervals until hot, or warm in a 325°F (165°C) oven, covered, until heated through. Removing the cover for the last few minutes helps re-melt and slightly crisp the top cheese.
Parmesan Garlic Bacon Cheeseburger Lasagna also freezes beautifully. You can freeze the entire baked lasagna or individual slices. Wrap cooled portions tightly in plastic wrap, then in foil, or place them in freezer-safe containers.
Freeze for up to 2–3 months. Thaw overnight in the refrigerator, then reheat covered in the oven until hot and bubbly. This makes it an excellent make-ahead option for busy weeks, new baby meals, or when you want a guaranteed comfort food dinner waiting in the freezer.
