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Parmesan Garlic Bacon Lasagna

This Parmesan Garlic Bacon Lasagna is a delightful twist on the classic Italian dish. Combining layers of savory bacon, rich garlic, creamy cheese, and tender pasta, it's sure to impress family and friends.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 650 kcal

Equipment

  • 1 large skillet
  • 1 mixing bowl
  • 1 9x13 inch baking dish
  • 1 saucepan
  • 1 whisk
  • 1 aluminum foil

Ingredients
  

  • 12 noodles lasagna
  • 8 ounces bacon, chopped
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 24 ounces ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 2 cups marinara sauce
  • to taste salt and pepper
  • for garnish fresh parsley or basil, optional

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon and drain on paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
  • Add olive oil and minced garlic to the skillet, sautéing for about 1 minute until fragrant.
  • In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, ½ cup of Parmesan cheese, egg, cooked bacon, sautéed garlic and bacon fat, salt, and pepper. Mix well to create the filling.
  • Cook the lasagna noodles according to package instructions until al dente, drain, and set aside.
  • Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  • Layer 3 lasagna noodles over the sauce. Then spread half of the ricotta mixture over the noodles, followed by some more marinara sauce, and a sprinkle of mozzarella cheese.
  • Repeat with another layer of noodles, the remaining ricotta mixture, marinara sauce, and another sprinkle of mozzarella.
  • Top with the final 3 noodles, the remaining marinara sauce, and the remaining mozzarella and Parmesan cheeses.
  • Cover the dish with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  • Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh parsley or basil if desired.

Notes

You can substitute turkey bacon for a lighter option.
Feel free to add other vegetables such as spinach or mushrooms to the ricotta mixture for added flavor and nutrition.
This lasagna can be prepared a day in advance and stored in the refrigerator. Just increase the cooking time by about 10-15 minutes if baking from cold.