Description: Ultra-rich, smoky bacon lasagna layered with garlic-Parmesan béchamel and three cheeses – comfort food perfection! This lasagna is a symphony of flavors and textures, a comforting hug on a plate that’s perfect for family dinners, potlucks, or any occasion that calls for a truly special dish. The combination of crispy bacon, savory Italian sausage (optional, but highly recommended!), a creamy, garlicky béchamel sauce, and a generous blend of cheeses creates an unforgettable culinary experience. It’s a dish that’s sure to impress even the most discerning palates. Get ready to embark on a delicious journey, layering your way to lasagna bliss!
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
Preparation:
Step 1: Prep Noodles & Bacon: Cook lasagna noodles according to package directions until al dente. If using no-boil noodles, you can skip this step. Once cooked, drain the noodles thoroughly and toss them with olive oil to prevent sticking. Set aside. In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon from the skillet with a slotted spoon and drain on paper towels. Reserve approximately 2 tablespoons of the bacon fat in the skillet – this will add incredible flavor to the béchamel sauce. If using Italian sausage, cook it in the same skillet after the bacon is removed, crumbling it with a spoon as it cooks. Cook until browned, then drain off any excess grease.
Step 2: Make the Garlic-Parmesan Béchamel: In the same skillet (or a medium saucepan) over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter. Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly, until the mixture turns a light golden color. This process is called making a roux, and it helps to thicken the sauce. Gradually whisk in the warmed whole milk, ensuring there are no lumps. Continue whisking constantly as the sauce simmers for 5-7 minutes, or until it has thickened to a creamy consistency. Remove the saucepan from the heat and stir in the grated Parmesan cheese, nutmeg, salt, and black pepper to taste. The nutmeg adds a subtle warmth and depth of flavor to the béchamel.
Step 3: Prepare the Cheese Filling: In a large bowl, combine the ricotta cheese, egg, and chopped fresh parsley. Mix well until everything is evenly combined. The egg helps to bind the ricotta cheese and adds richness to the filling. Stir in 1 cup of the shredded mozzarella cheese. This mixture will form the base of the cheesy layers in the lasagna.
Step 4: Assemble the Lasagna: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil. This will prevent the lasagna from sticking to the bottom of the dish. Begin layering the lasagna in the following order:
- A thin layer of béchamel sauce to cover the bottom of the dish.
- A layer of lasagna noodles, slightly overlapping, to cover the béchamel.
- Half of the ricotta cheese mixture, spreading it evenly over the noodles.
- Half of the cooked bacon and sausage (if using), distributing it evenly over the ricotta cheese.
- One-third of the remaining béchamel sauce, drizzling it over the bacon and sausage.
- 1 cup of the shredded mozzarella and provolone cheese mixture, sprinkling it evenly over the béchamel.
- Repeat the layers: noodles, remaining ricotta mixture, remaining bacon and sausage, another one-third of the béchamel sauce, and another cup of the mozzarella and provolone cheese mixture.
- For the top layer, add a final layer of noodles, followed by the remaining béchamel sauce, the remaining mozzarella and provolone cheese mixture, and the reserved crispy bacon.
Step 5: Bake the Lasagna: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the lasagna is golden brown and bubbly. The cheese should be melted and slightly browned. Once baked, remove the lasagna from the oven and let it rest for at least 15 minutes before slicing and serving. This allows the lasagna to set slightly, making it easier to cut and serve.
Why You Will Love This Recipe
This Parmesan Garlic Bacon Lasagna is a guaranteed crowd-pleaser. The rich, creamy béchamel sauce infused with garlic and Parmesan cheese creates a luxurious backdrop for the smoky bacon and savory Italian sausage (if used). The combination of ricotta, mozzarella, and provolone cheeses adds a delightful gooeyness that perfectly complements the al dente lasagna noodles. But beyond the incredible flavors, this lasagna is also incredibly comforting and satisfying. It’s the perfect dish for a cozy night in or a special occasion with loved ones. Plus, it’s easy to customize! Feel free to add vegetables, different cheeses, or adjust the seasonings to your liking.
Serving Suggestions:
This lasagna is a complete meal on its own, but it pairs well with a variety of side dishes. Consider serving it with:
- Garlic bread: The perfect accompaniment to soak up all that delicious sauce.
- A crisp Caesar salad: The refreshing crunch of the lettuce and the tangy dressing provide a nice contrast to the richness of the lasagna.
- Steamed or roasted vegetables: Broccoli, asparagus, or green beans are all great choices.
- A simple side salad with a vinaigrette dressing.
- A glass of red wine, such as Chianti or Merlot.
Tips:
- For an even richer flavor, sauté 1 diced onion in the bacon fat before adding it to the béchamel sauce.
- To make the ricotta cheese filling even creamier, add ½ cup of mascarpone cheese.
- If you’re not a fan of parsley, you can replace it with 2 teaspoons of Italian seasoning.
- For a shortcut, you can use jarred Alfredo sauce instead of making the béchamel sauce from scratch. Just be sure to add 2 extra garlic cloves to the sauce for that garlic flavor.
- For a crispy top, broil the lasagna for 2-3 minutes after baking, keeping a close eye on it to prevent burning.
- Don’t overcook the lasagna noodles. They should be al dente, as they will continue to cook in the oven.
- If you’re using no-boil noodles, you may need to add a little extra liquid to the lasagna to ensure they cook properly.
- Let the lasagna rest for at least 15 minutes before slicing and serving. This will help it to set and make it easier to cut.
- Leftover lasagna can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave until heated through.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Nutritional Information: (Approximate values per serving)
- Calories: 650-750
- Protein: 35-45g
- Sodium: 800-1000mg
Conclusion
This Parmesan Garlic Bacon Lasagna is a truly exceptional dish that is sure to become a family favorite. The combination of flavors and textures is simply irresistible, and the aroma that fills your kitchen as it bakes is heavenly. While it may take a little time to prepare, the end result is well worth the effort. So gather your ingredients, put on some music, and get ready to create a lasagna masterpiece! This recipe is a celebration of comfort food at its finest. Enjoy!
Questions and Answers About This Recipe
Q1: Can I make this lasagna ahead of time?
A: Absolutely! In fact, making it ahead of time can actually enhance the flavors. Assemble the lasagna completely, cover it tightly with foil, and refrigerate it for up to 24 hours. When you’re ready to bake it, simply add about 15-20 minutes to the baking time.
Q2: I don’t have provolone cheese. Can I substitute it with something else?
A: Yes, you can definitely substitute the provolone cheese. Mozzarella is a great alternative, as it melts well and has a mild flavor that complements the other ingredients. You could also use fontina or Monterey Jack cheese.
Q3: Can I freeze this lasagna?
A: Yes, this lasagna freezes well. Allow it to cool completely after baking, then wrap it tightly in plastic wrap and foil. You can freeze it for up to 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight, then bake it in a preheated oven at 350°F (175°C) until heated through.
Q4: I’m vegetarian. Can I make this recipe without the bacon and sausage?
A: Of course! Simply omit the bacon and sausage. You can add vegetables like mushrooms, spinach, zucchini, or bell peppers to the lasagna for extra flavor and nutrients. Sauté the vegetables before adding them to the lasagna.
Q5: My béchamel sauce is lumpy. What did I do wrong?
A: A lumpy béchamel sauce is usually caused by not whisking the flour and milk together thoroughly enough. To fix it, you can try using an immersion blender to smooth out the sauce. If you don’t have an immersion blender, you can strain the sauce through a fine-mesh sieve to remove the lumps. Next time, be sure to whisk the flour and milk together gradually and constantly to prevent lumps from forming. Warming the milk beforehand also helps.
