Ingredients:
12 lasagna noodles, cooked al dente
1 lb ground beef
6 slices bacon, cooked and crumbled
2 cups marinara sauce
1/2 cup ranch dressing
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
3 cloves garlic, minced
Salt and pepper, to taste
Instructions:
Preheat the oven to 375°F (190°C).
In a large skillet, brown the ground beef over medium heat, breaking it into small pieces as it cooks. Drain any excess fat.
Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
Stir in the marinara sauce and let the mixture simmer for 5 minutes.
In a separate bowl, combine the ranch dressing, grated Parmesan cheese, and crumbled bacon.
Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
Arrange a layer of cooked lasagna noodles over the sauce, slightly overlapping them.
Spread a layer of the meat sauce evenly over the noodles.
Spoon the bacon ranch mixture over the meat sauce, distributing it evenly.
Sprinkle a layer of shredded mozzarella cheese over the bacon ranch layer.
Repeat the layering process (noodles, meat sauce, bacon ranch, mozzarella) until all ingredients are used, ending with a layer of mozzarella on top.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese is golden brown and bubbly.
Remove the lasagna from the oven and let it rest for 5 minutes before slicing and serving.
Notes:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To freeze, assemble the lasagna as directed (do not bake), wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes"