This Northern-Style Lasagna is a hearty, comforting dish that blends the savory richness of ground beef and crisp bacon with the creamy texture of mushroom soup. Unlike traditional Italian lasagnas that rely solely on tomato sauce, this version introduces a luscious white sauce element that creates a luxurious, velvety layer between the noodles and cheese. The combination of ricotta and Parmesan adds a sharp, tangy contrast to the mild creaminess, while the spaghetti sauce provides a familiar, robust base flavor. Perfect for busy weeknights or feeding a large family, this recipe comes together quickly using pantry staples. It bakes into a golden, bubbly casserole that holds its shape well, making it ideal for leftovers. Serve it with a simple green salad or garlic bread for a complete, satisfying meal that everyone will love.
Northern-Style Lasagna
Description
This Northern-Style Lasagna is a hearty, comforting dish that blends the savory richness of ground beef and crisp bacon with the creamy texture of mushroom soup. Unlike traditional Italian lasagnas that rely solely on tomato sauce, this version introduces a luscious white sauce element that creates a luxurious, velvety layer between the noodles and cheese. The combination of ricotta and Parmesan adds a sharp, tangy contrast to the mild creaminess, while the spaghetti sauce provides a familiar, robust base flavor. Perfect for busy weeknights or feeding a large family, this recipe comes together quickly using pantry staples. It bakes into a golden, bubbly casserole that holds its shape well, making it ideal for leftovers. Serve it with a simple green salad or garlic bread for a complete, satisfying meal that everyone will love.Ingredients
Directions
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Cook lasagna noodles according to package directions; drain and set aside.
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Preheat oven to 375 degrees F (190 degrees C).
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In a 10-inch skillet over medium-high heat, cook diced bacon until crisp.
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Drain bacon fat from the skillet, reserving if desired for flavor, but generally spoon off excess fat.
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Add ground beef and chopped onion to the skillet with the bacon.
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Cook meat until browned and thoroughly cooked with no pink remaining, stirring occasionally to separate meat.
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Drain any excess fat from the meat mixture.
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Stir in spaghetti sauce and set the meat mixture aside.
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In a small bowl, combine cream of mushroom soup and milk; stir until smooth.
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In another small bowl, combine ricotta cheese and 1/4 cup of the grated Parmesan cheese.
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In a 13x9-inch baking dish, spread 1-1/2 cups of the meat sauce on the bottom.
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Top with 3 cooked lasagna noodles.
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Spread half of the soup mixture, half of the ricotta cheese mixture, and 1/3 of the remaining meat sauce over the noodles.
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Repeat the layers: noodles, remaining soup mixture, remaining ricotta mixture, and remaining meat sauce.
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Top with any remaining lasagna noodles and remaining meat sauce to ensure the top is covered.
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Cover the baking dish tightly with foil.
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Bake in preheated oven for 30 minutes.
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Remove foil, sprinkle with remaining 1/4 cup of grated Parmesan cheese.
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Bake uncovered for 10 minutes more, or until hot and bubbling.
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Let stand for 10 minutes before serving to allow layers to set.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1300.3kcal
- % Daily Value *
- Total Fat 73.8g114%
- Saturated Fat 29.1g146%
- Cholesterol 176.2mg59%
- Sodium 2311.8mg97%
- Total Carbohydrate 59.8g20%
- Dietary Fiber 5.3g22%
- Sugars 9.4g
- Protein 94.2g189%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
In northern Italy, many lasagna recipes often use a creamy white sauce along with the traditional red sauce, which is reflected in this recipe's use of cream of mushroom soup.
For a lighter version, you can use turkey bacon or lean ground turkey instead of beef.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
