Bacon Cheeseburger Sheet Lasagna (Print Version)
Sheet pan lasagna layered with bacon and beef meat sauce, ricotta cheese mixture, and melted cheddar and mozzarella cheese.
# Ingredients:
→ For the Meat Sauce
01 -
1 lb ground beef
02 -
6 slices bacon, chopped
03 -
1 cup diced yellow onion
04 -
3 cloves garlic, minced
05 -
2 tablespoons tomato paste
06 -
1 (15 oz) can tomato sauce
07 -
1 (14.5 oz) can diced tomatoes, drained
08 -
3 tablespoons ketchup
09 -
1 tablespoon yellow mustard
10 -
1 tablespoon Worcestershire sauce
11 -
1 teaspoon kosher salt
12 -
1/2 teaspoon black pepper
13 -
1/2 teaspoon smoked paprika
14 -
1/2 cup chopped dill pickles (optional)
→ For the Cheese Layer
15 -
1 cup ricotta cheese
16 -
1 large egg
17 -
1.5 cups shredded cheddar cheese, divided
18 -
1.5 cups shredded mozzarella cheese, divided
→ For Assembly and Baking
19 -
12 no-boil lasagna noodles
20 -
1/4 cup grated Parmesan cheese
21 -
Cooking spray
→ Optional Toppings
22 -
Sliced dill pickles
23 -
Shredded lettuce
24 -
Diced fresh tomato
# Instructions:
01 -
Preheat your oven to 375 degrees. Lightly coat a 13x18 inch sheet pan or a 9x13 inch baking dish with cooking spray.
02 -
In a large skillet over medium heat, cook the chopped bacon until crisp. Transfer the bacon to paper towels. Leave 1 to 2 tablespoons of bacon drippings in the pan.
03 -
Add the diced onion to the skillet with the bacon drippings and cook until softened. Add the minced garlic and cook briefly until fragrant.
04 -
Add the ground beef to the skillet and cook until completely browned, breaking it up as it cooks. Drain off excess fat.
05 -
Stir in the tomato paste and cook for 1 minute. Then add the tomato sauce, drained diced tomatoes, ketchup, mustard, Worcestershire sauce, salt, pepper, and smoked paprika.
06 -
Simmer the sauce for 5 to 8 minutes until it thickens slightly. Stir in half of the cooked bacon and the optional chopped dill pickles.
07 -
In a bowl, mix together the ricotta cheese, egg, 3/4 cup cheddar cheese, and 3/4 cup mozzarella cheese.
08 -
Spread a thin layer of meat sauce on the bottom of the prepared pan. Top with a layer of no-boil lasagna noodles.
09 -
Spread half of the ricotta cheese mixture over the noodles. Top with about one-third of the remaining meat sauce.
10 -
Add another layer of noodles, then the remaining ricotta cheese mixture, and another third of the meat sauce.
11 -
Finish with a final layer of noodles and the remaining meat sauce.
12 -
Sprinkle the remaining cheddar cheese, remaining mozzarella cheese, Parmesan cheese, and the remaining bacon over the top.
13 -
Cover the pan tightly with aluminum foil and bake for 25 minutes.
14 -
Remove the foil and bake for an additional 12 to 18 minutes until the noodles are tender and the cheese is melted and lightly browned.
15 -
Let the lasagna rest for 10 minutes before slicing. This allows it to set so it holds together when you cut it.
16 -
Just before serving, add optional pickles, lettuce, and diced tomato toppings to make it even more like a cheeseburger!
# Notes:
01 -
This creative lasagna combines all the flavors of a classic bacon cheeseburger in a hearty, satisfying sheet pan meal.
02 -
The combination of ketchup, mustard, and Worcestershire sauce in the meat sauce creates that authentic cheeseburger taste.
03 -
Using no-boil noodles saves time and makes assembly much easier.
04 -
The cheddar cheese is key to getting that cheeseburger flavor - don't skip it or substitute it.
05 -
Covering with foil for the first part of baking keeps the cheese from browning too quickly while the noodles cook.
06 -
The 10-minute rest time is crucial - it allows the lasagna to set so it slices cleanly instead of falling apart.