Bacon Cheese Lasagna (Print Version)
# Ingredients:
→ Meat & Proteins
01 -
450 g (1 lb) minced beef
02 -
6 strips crispy bacon, chopped
→ Sauce Base
03 -
4 tbsp unsalted butter
04 -
4 tbsp plain flour
05 -
2 cups (480 ml) full-fat milk
→ Cheese
06 -
2 cups (200 g) mozzarella, shredded
07 -
100 g (1 cup) Parmesan, grated
08 -
50 g (1/2 cup) ricotta, optional
09 -
100 g (1 cup) cheddar, shredded
→ Vegetables & Aromatics
10 -
1 small onion, chopped finely
11 -
3 minced garlic cloves
12 -
2 tbsp fresh parsley, minced
→ Pasta
13 -
12 sheets lasagna, cooked as directed
→ Seasonings
14 -
1 tsp garlic powder
15 -
1 tsp mixed Italian herbs
16 -
1/2 tsp smoked paprika
17 -
Salt and pepper, as needed
# Instructions:
01 -
In a big pan, cook the ground meat on medium until browned, then drain the grease. Toss in garlic, onion, mixed herbs, and paprika. Stir until onions soften, then mix in the bacon. Adjust seasoning to your taste.
02 -
In another pot, melt the butter and stir in flour until combined like a paste. Slowly pour in the milk while whisking to thicken up. Take it off the heat, stir in Parmesan, and season with garlic powder, salt, and pepper.
03 -
Preheat your oven to 375°F (190°C), then grease a deep 9×13-inch pan lightly. Start by spreading a little sauce at the bottom before laying down 3 sheets of lasagna. Follow with meat, sauce, and a layer of cheeses.
04 -
Do the layering process over and over, ending your final layer with plenty of cheese on the top surface.
05 -
Cover the pan with foil and bake for about 25 minutes. Remove the foil and bake another 10–15 minutes until the cheese turns golden and is bubbling. Let it cool down for 10 minutes before serving.
# Notes:
01 -
Place sliced pickles in between layers for a cheeseburger-style twist
02 -
If storing ahead, keep it in the fridge and bake for an extra 10 minutes.