Parmesan Garlic Bacon (Print Version)
Loads of mozzarella, rich béchamel with Parmesan and garlic, beefy bacon, and sheets of pasta all packed in creamy stacks.
# Ingredients:
→ Meat Sauce
01 -
Black pepper, toss in however much you like
02 -
Salt, sprinkle in to taste
03 -
0.5 teaspoon smoked paprika
04 -
1 teaspoon Italian seasoning
05 -
680 g marinara sauce
06 -
120 g beef bacon, cooked crispy and crumbled up
07 -
3 garlic cloves, chopped up fine
08 -
1 small onion, diced up
09 -
450 g ground beef (80/20), raw
→ Parmesan Garlic Béchamel
10 -
Black pepper, just a dash
11 -
Salt, put in as much as you want
12 -
2 teaspoons garlic powder
13 -
100 g grated Parmesan
14 -
480 ml whole milk
15 -
24 g plain flour
16 -
45 g unsalted butter
→ Assembly
17 -
2 tablespoons fresh parsley, chopped (if you like)
18 -
50 g grated Parmesan (to throw on top)
19 -
100 g shredded cheddar cheese
20 -
200 g shredded mozzarella cheese
21 -
12 lasagna noodles, cooked till they’re just a little firm
# Steps:
01 -
Pop some foil over your assembled lasagna and get it in the oven for 30 minutes. Take the foil off and bake another 15 minutes until the cheese on top is bubbly and looks golden. Let it chill for about 10 minutes so it sets. Handle the parsley garnish if you feel like sprucing it up.
02 -
Kick your oven on to 190°C. Start by coating the bottom of your baking dish with a meat sauce layer. Toss in lasagna noodles over that, then pour on some béchamel sauce. Sprinkle on mozzarella and cheddar shreds. Keep going with more sauce, noodles, béchamel, and cheese layers. Make sure the last layer is loaded with cheese. Shower some Parmesan right on top.
03 -
Grab a saucepan, mid heat, and melt down the butter. Whisk in the flour, let it cook off for a minute or two so it loses that raw flavor. Slowly pour in milk, whisking the whole time, and let it get thick after a handful of minutes. Stir in your Parmesan and garlic powder, hit it with salt and pepper, then take the pan off the heat.
04 -
Throw your ground beef in a big skillet and brown it over medium. Toss in diced onion and let that cook out till soft, around four or five minutes. Add your garlic, give it about a minute. Dump in marinara, crumbled beef bacon, Italian seasoning, and paprika. Salt and pepper it how you like. Let the sauce bubble away for 10 minutes and put it aside.
# Notes:
01 -
Letting it sit before you cut in helps keep the layers neat so it slices up cleaner.