Parmesan Garlic Bacon Cheeseburger Lasagna 🧄🥓🍔🧀
Ingredients:
12 lasagna noodles, cooked al dente 🍝
1 lb ground beef 🥩
6 slices bacon, cooked and crumbled 🥓
2 cups marinara sauce 🍅
1/2 cup ranch dressing 🥗
1/2 cup grated Parmesan cheese 🧀
2 cups shredded mozzarella cheese 🧀
3 cloves garlic, minced 🧄
Salt and pepper, to taste 🧂
Instructions:
Preheat the oven to 375°F (190°C) 🔥.
In a large skillet, brown the ground beef over medium heat, breaking it into small pieces as it cooks. Drain any excess fat 🍳.
Add minced garlic to the skillet and sauté until fragrant, about 1 minute 🌬️🧄.
Stir in the marinara sauce and let the mixture simmer for 5 minutes 🍅🫕.
In a separate bowl, combine the ranch dressing, grated Parmesan cheese, and crumbled bacon 🥗🧀🥓.
Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish 🧱.
Arrange a layer of cooked lasagna noodles over the sauce, slightly overlapping them 🍝.
Spread a layer of the meat sauce evenly over the noodles 🍖.
Spoon the bacon ranch mixture over the meat sauce, distributing it evenly 🥓🥄.
Sprinkle a layer of shredded mozzarella cheese over the bacon ranch layer 🧀✨.
Repeat the layering process (noodles, meat sauce, bacon ranch, mozzarella) until all ingredients are used, ending with a layer of mozzarella on top 🔁🧀.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes 🧻🔥.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese is golden brown and bubbly 🌟🫕.
Remove the lasagna from the oven and let it rest for 5 minutes before slicing and serving ⏳🔪🍽️.
Notes:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days 🧊📦.
To freeze, assemble the lasagna as directed (do not bake), wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months ❄️🎁. Thaw overnight in the refrigerator before baking