This Northern-Style Lasagna is a comforting twist on the classic Italian favorite, featuring a luscious blend of savory ground beef, crispy bacon, and a creamy mushroom sauce. Unlike traditional lasagnas that rely solely on marinara, this dish incorporates cream of mushroom soup to create a richer, smoother texture that pairs beautifully with the tangy ricotta and sharp Parmesan cheeses. The layers of tender pasta absorb the robust flavors, resulting in a satisfying, protein-packed meal that is perfect for busy weeknight dinners or family gatherings. Its an easy-to-assemble recipe using pantry staples that delivers restaurant-quality comfort food right in your own oven. Serve it hot with a simple green salad for a complete, hearty experience.
Northern-Style Lasagna
Description
This Northern-Style Lasagna is a comforting twist on the classic Italian favorite, featuring a luscious blend of savory ground beef, crispy bacon, and a creamy mushroom sauce. Unlike traditional lasagnas that rely solely on marinara, this dish incorporates cream of mushroom soup to create a richer, smoother texture that pairs beautifully with the tangy ricotta and sharp Parmesan cheeses. The layers of tender pasta absorb the robust flavors, resulting in a satisfying, protein-packed meal that is perfect for busy weeknight dinners or family gatherings. Its an easy-to-assemble recipe using pantry staples that delivers restaurant-quality comfort food right in your own oven. Serve it hot with a simple green salad for a complete, hearty experience.Ingredients
Directions
-
Cook lasagna noodles according to package directions until al dente; drain and set aside.
-
Preheat oven to 375F (190C).
-
In a large skillet over medium-high heat, cook diced bacon until crisp.
-
Drain excess fat from the bacon, leaving about 1 tablespoon in the skillet.
-
Add ground beef and chopped onion to the skillet.
-
Cook meat, stirring occasionally to break it up, until browned and no pink remains.
-
Drain any excess fat from the meat mixture.
-
Stir in spaghetti sauce and set the meat mixture aside.
-
In a small bowl, combine cream of mushroom soup and milk; stir well and set aside.
-
In another small bowl, combine ricotta cheese and 1/4 cup of the grated Parmesan cheese.
-
Spread 1-1/2 cups of the meat sauce evenly in the bottom of a 13x9-inch baking dish.
-
Top with 3 lasagna noodles, arranging them to cover the sauce.
-
Spread half of the soup mixture over the noodles.
-
Spread half of the ricotta mixture over the soup layer.
-
Top with one-third of the remaining meat sauce.
-
Repeat the layers: noodles, remaining soup mixture, remaining ricotta mixture, and another third of the meat sauce.
-
Top with the remaining lasagna noodles and the rest of the meat sauce.
-
Cover the baking dish tightly with aluminum foil.
-
Bake in the preheated oven for 30 minutes.
-
Remove foil and sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
-
Bake uncovered for 10 more minutes, or until the lasagna is hot and bubbling.
-
Let stand for 10 minutes before slicing and serving.
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
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave or the entire dish in a 350F oven until warmed through.
Variation: For a lighter version, you can substitute half-and-half for the milk or use a low-fat cream of mushroom soup.
Tip: Northern Italian lasagnas often feature a creamy white sauce alongside or instead of red sauce. This recipe bridges that gap by using cream of mushroom soup for a rich, velvety texture.
Ingredient Note: If you prefer a thinner sauce, add a splash of water or broth to the spaghetti sauce.
