Ingredients
Scale
- 12 lasagna noodles
- 1 lb ground beef
- 1 cup crispy bacon, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a skillet over medium heat, add the chopped bacon and cook until crispy. Add minced garlic and sauté for an additional minute until fragrant. Remove from heat and set aside.
- In the same skillet, add diced onion and ground beef. Cook until the beef is browned and the onion is translucent. Drain excess fat and stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for about 5 minutes.
- In a large pot, bring salted water to a boil. Add lasagna noodles and cook until al dente. Drain and lay flat on a clean surface to prevent sticking.
- In a baking dish, spread a thin layer of beef mixture. Layer three lasagna noodles on top, followed by half the ricotta cheese, bacon mixture, parsley, and a layer of mozzarella cheese. Repeat layering, finishing with a layer of beef mixture and sprinkles of Parmesan cheese on top. Cover with aluminum foil.
- Preheat your oven to 375°F (190°C). Bake for 30 minutes covered with foil, then remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
Notes
- Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
- It can be frozen for up to 2 months; reheat by thawing in the refrigerator overnight and then baking.
- Serve with garlic bread or a fresh garden salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: High Protein
Nutrition
- Serving Size: 1 slice
- Calories: 480 Kcal
- Sugar: 3g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg