Garlic Parmesan Bacon Cheeseburger Lasagna

Garlic Parmesan Bacon Cheeseburger Lasagna–an easy slow cooker lasagna made with seasoned ground beef, bacon, tomato sauce, cheesy layers and uncooked lasagna noodles for a flavorful, comforting dinner.

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Garlic Parmesan Bacon Cheeseburger Lasagna

Yum! This lasagna is a total win. The flavor combination of garlic, parmesan and bacon is irresistible. I love that the noodles go into the slow cooker uncooked, which makes prep so much easier. The slow cooker also gives you flexibility with timing. If you’re not home right when it finishes, it’s totally fine and won’t burn. Leftovers reheat beautifully for lunch the next day, and this lasagna freezes really well too.

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Onion–or shallot
• Garlic powder
• Kosher salt
• Black pepper
• Minced garlic–fresh or jarred
• Bacon crumbles–or cooked chopped bacon
• Tomato basil pasta sauce–or marinara sauce
• Water
• Lasagna noodles
• Cottage cheese–or ricotta cheese
• Egg
• Shredded parmesan cheese–or grated Asiago
• Shredded cheddar jack cheese–or mozzarella or plain cheddar

Steps

Spread about a quarter cup of tomato basil sauce on the bottom of a casserole crockpot or a 6 quart oval slow cooker. 

Heat a pan over medium high heat. Add in the ground beef and break it up. Add in the onion, garlic powder, salt, pepper and minced garlic. Brown for about 5 minutes. Drain off excess grease. 

Stir in the bacon crumbles, tomato basil sauce and water. Turn off heat and set aside.

In a bowl whisk together the cottage cheese, egg and parmesan cheese. 

Lay 3 lasagna noodles in the bottom of the slow cooker (break to fit if needed). Spread half of cottage cheese mixture over the top. Spread half of the meat sauce over the top. Repeat the layers. Sprinkle the cheddar jack on top.

Cover slow cooker and cook on high for 2-4 hours, depending on your slow cooker. (My casserole crock cooked the lasagna perfectly in exactly 2 hours). 

Slice and serve. 

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Notes/Tips

• Serve with a green salad.
• I used my 3 quart Casserole Crockpot. I don’t think Crockpot brand makes these anymore. But here is a link to another brand* that looks similar.
• If you don’t have a casserole crock don’t worry about breaking the lasagna noodles to fit your slow cooker. They’ll cook up just fine and nobody will notice once it’s all layered together.
• Lightly spray your slow cooker with cooking spray before adding the first layer of sauce to make cleanup easier.
• Cooking times can vary significantly between different slow cooker models. Start checking at 2 hours on high, and if the noodles aren’t tender yet, continue cooking in 30-minute increments.
• For best results let the lasagna sit for 10–15 minutes after cooking so it slices cleanly.
• Try adding a bit of fresh basil on top before eating.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days. This lasagna freezes well. Cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat until hot.
• Other recipes you can make with cottage cheese are Zucchini Lasagna Roll-Ups  and Instant Pot Starbucks Egg Bites.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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More slow cooker lasagna recipes…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.