Parmesan Garlic Bacon Lasagna (Printer-Friendly)
Layers of tangy ranch-Parmesan sauce, savory beef, bacon, and mozzarella make this lasagna a comforting crowd favorite.
# What You'll Need:
→ Pasta
01 -
12 lasagna noodles, cooked until just under al dente
→ Meat and Protein
02 -
450 grams ground beef
03 -
6 slices bacon, cooked until crisp and crumbled
→ Sauces and Dairy
04 -
480 millilitres marinara sauce
05 -
120 millilitres ranch dressing
06 -
50 grams grated Parmesan cheese
07 -
200 grams shredded mozzarella cheese
→ Aromatics and Seasonings
08 -
3 garlic cloves, minced
09 -
Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 -
Brown ground beef in a large skillet over medium-high heat, breaking into small pieces. Add minced garlic and cook until aromatic and beef is fully browned, about 8–10 minutes. Drain excess fat, then stir in marinara sauce and simmer for 5 minutes.
02 -
In a bowl, mix ranch dressing, grated Parmesan, and crumbled bacon until well blended. Set aside for layering.
03 -
Boil lasagna noodles in salted water until just under al dente according to package instructions. Drain and rinse noodles under cool water. Arrange flat on a towel to prevent sticking.
04 -
Preheat oven to 190°C. Spread a thin layer of beef marinara mixture in the base of a 23 x 33 cm baking dish to prevent sticking. Arrange 4 noodles lengthwise over the bottom, slightly overlapping if needed.
05 -
Distribute half the remaining beef mixture over noodles. Dot with half of the bacon Parmesan ranch mixture and spread gently. Sprinkle with one-third of the mozzarella for a consistent cheese layer.
06 -
Repeat with 4 more noodles, followed by remaining beef mixture, remaining bacon Parmesan ranch, and second third of the mozzarella.
07 -
Cover with the final 4 noodles. Scatter the remaining mozzarella evenly for a well-browned surface.
08 -
Cover dish tightly with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until the cheese is golden and the filling bubbles. The centre should reach 74°C for safe serving.
09 -
Let the lasagna rest 5–10 minutes out of the oven to allow layers to set before cutting for neat portions.
# Extra Suggestions:
01 -
Slightly undercook lasagna noodles before baking to achieve the ideal texture and prevent mushiness.
02 -
For maximum flavour balance, use freshly grated cheeses and high-quality marinara sauce.
03 -
Lasagna improves after resting, making it excellent for leftovers; flavours meld even more when reheated the next day.