Of course! This is the ultimate fusion comfort food dish. Imagine all the flavors of a fully-loaded bacon cheeseburger—beef, cheese, bacon, and a special sauce—layered with the hearty, cheesy satisfaction of lasagna. It’s a show-stopping meal for a crowd or a special family dinner.
🍔 Parmesan Garlic Bacon Cheeseburger Lasagna
This recipe deconstructs a burger and reassembles it into a spectacular lasagna. The secret is the “special sauce” that acts as the ricotta layer.
Serves: 8-10 people Prep time: 30 minutes Cook time: 1 hour Total time: 1 hour 30 minutes (plus resting time)
Ingredients:
For the Meat Sauce:
· 2 lbs ground beef (80/20 blend for best flavor)
· 1 large onion, finely chopped
· 6 cloves garlic, minced
· 1 (28 oz) can crushed tomatoes
· ¼ cup ketchup
· 2 tablespoons yellow mustard
· 1 tablespoon Worcestershire sauce
· 1 teaspoon paprika
· Salt and black pepper to taste
· 12 slices bacon, cooked crispy and crumbled (reserve some for topping)
For the “Special Sauce” Cheese Layer:
· 2 (8 oz) blocks cream cheese, softened
· 1½ cups plain Greek yogurt or sour cream
· ½ cup mayonnaise
· 1 cup grated Parmesan cheese, divided
· 4 cloves garlic, minced
· 2 tablespoons chopped fresh parsley
· 1 teaspoon onion powder
· Salt and pepper to taste
For Assembly:
· 12 no-boil lasagna noodles (or oven-ready)
· 4 cups shredded sharp cheddar cheese
· 2 cups shredded Monterey Jack or mozzarella cheese
· Sliced dill pickles (for serving)
· Shredded iceberg lettuce (for serving)
· Sesame seeds (for garnish, optional)
Instructions:
- Preheat Oven & Cook Bacon: Preheat your oven to 375°F (190°C). Cook the bacon until crispy. Drain on paper towels, then crumble. Set aside.
- Make the Meat Sauce:
· In a large Dutch oven or pot, cook the ground beef and onion over medium-high heat until the beef is browned and the onion is soft. Drain excess grease.
· Add the minced garlic and cook for another minute until fragrant.
· Stir in the crushed tomatoes, ketchup, mustard, Worcestershire sauce, paprika, salt, and pepper. Bring to a simmer, then reduce heat and let it simmer uncovered for 15-20 minutes, stirring occasionally. Stir in most of the crumbled bacon (reserve about ¼ cup for the top). - Make the “Special Sauce” Cheese Layer:
· In a large bowl, beat the softened cream cheese until smooth.
· Add the Greek yogurt (or sour cream), mayonnaise, ½ cup of the Parmesan cheese, minced garlic, parsley, onion powder, salt, and pepper. Mix until everything is well combined and smooth. - Assemble the Lasagna:
· Spread about 1 cup of the meat sauce evenly on the bottom of a 9×13 inch baking dish.
· Place a layer of 4 no-boil lasagna noodles over the sauce.
· Spread half of the “special sauce” cheese mixture over the noodles.
· Sprinkle with one-third of the mixed cheddar and Monterey Jack cheeses.
· Spoon one-third of the remaining meat sauce over the cheese.
· Repeat the layers: noodles, the remaining special sauce, one-third of the shredded cheese, and one-third of the meat sauce.
· For the final layer, place the last 4 noodles, then top with the remaining meat sauce. Sprinkle the remaining shredded cheese and the reserved ½ cup of Parmesan cheese over the top. Finish with the reserved crumbled bacon. - Bake:
· Cover the dish tightly with aluminum foil (tent it slightly so it doesn’t touch the cheese).
· Bake for 25 minutes.
· Remove the foil and bake for another 15-20 minutes, or until the cheese is completely melted, bubbly, and just starting to brown in spots. - Rest and Serve:
· CRUCIAL STEP: Let the lasagna rest on a wire rack for at least 15-20 minutes before cutting. This allows the layers to set and makes it much easier to serve.
· Garnish with a sprinkle of sesame seeds and fresh parsley.
· Serve each portion with a small pile of cold, shredded iceberg lettuce and a few sliced dill pickles on the side or on top to truly mimic the burger experience.
👩🍳 Pro Tips for Success:
· No-Boil Noodles are Key: They work perfectly here and absorb just the right amount of moisture from the sauce. If using regular noodles, boil them until very al dente first.
· Don’t Skip the Resting Time: Cutting into lasagna straight from the oven will result in a soupy mess. Letting it rest is non-negotiable for clean layers.
· Make Ahead: You can assemble the entire lasagna up to 24 hours in advance. Cover and refrigerate. When ready to bake, you may need to add 10-15 minutes to the covered baking time since it will be cold.
· The Burger Toppings: The cold, crunchy lettuce and tangy pickles served on the side are not just a garnish—they are essential for the full “cheeseburger” effect and provide a wonderful contrast to the hot, rich lasagna.
This dish is a fun, over-the-top, and incredibly delicious twist on two classics. Enjoy the masterpiece!