Instructions
1. Prepare the Meat Sauce:
In a large skillet over medium heat, cook the ground beef until browned and crumbly. Drain excess fat. Add minced garlic and cook for another 30 seconds until fragrant. Stir in the crumbled bacon, marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Simmer on low heat for 10â15 minutes to let the flavors meld together.
2. Make the Parmesan Garlic BĂ©chamel Sauce:
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1â2 minutes to form a smooth paste (roux). Gradually whisk in the warm milk, stirring constantly until thickened and smooth. Add garlic powder, Parmesan cheese, and a pinch of salt and pepper. Stir until creamy and well blended. Remove from heat.
3. Cook the Noodles:
Boil the lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper or a lightly oiled surface to prevent sticking.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, layer as follows:
- Spread a thin layer of the meat sauce on the bottom.
- Add a layer of noodles.
- Spread a layer of béchamel sauce, then sprinkle with mozzarella and dollops of ricotta (if using).
- Repeat the layers until all ingredients are used, finishing with béchamel and mozzarella on top.
5. Bake:
Cover the lasagna loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10â15 minutes, or until the top is bubbly and golden brown. Let rest for 10 minutes before slicing.
6. Serve:
Garnish with chopped fresh parsley and extra Parmesan cheese before serving. Serve warm with garlic bread or a crisp green salad for a complete meal.
