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This bacon cheeseburger sheet pan lasagna brings together the best of both worlds— the familiar flavors of a bacon cheeseburger turned into a hearty, layered casserole that’s perfect for feeding a crowd or meal prepping for the week. It’s a comforting dish loaded with ground beef, crispy bacon, sharp cheddar, and creamy cheeses all baked together on a single sheet pan for easy cleanup.
I made this for a family dinner and it was an instant hit. Now it’s become my go-to for weekends when I want something indulgent but effortless.
Ingredients
- Two pounds of lean ground beef for a juicy, hearty base: lean helps reduce excess grease
- Eight slices of bacon cooked until crispy then chopped for flavor and texture contrast
- One medium yellow onion finely diced to add sweetness and depth
- One tablespoon chopped garlic for a savory punch
- Two cans (10.5 ounces each) of condensed cheddar cheese soup which creates a creamy, cheesy sauce base
- One cup of milk to smooth out the cheese soup and keep it luscious
- One tablespoon onion powder to amplify the savory flavors
- One tablespoon yellow mustard for a subtle tang that brightens the dish
- One 10.5 ounce can of condensed cream of bacon soup to double down on smoky richness
- Fifteen ounces of ricotta cheese for creaminess and to balance the savory beef and cheese
- Three cups shredded cheddar cheese because you can never have enough cheese here
- One package of oven-ready lasagna noodles for convenience and easy layering
- Half teaspoon salt and half teaspoon black pepper to season and bring everything together
Step-by-Step Instructions
- Sear the Beef and Vegetables:
- Cook the ground beef in a large skillet over medium-high heat, breaking it apart with a spoon until browned through. Add the diced onion and stir well. Continue cooking until the onions soften and the beef is fully cooked. Stir in the garlic and cook for 2 more minutes to release its aroma, then remove from heat.
- Mix the Cheddar Cheese Sauce:
- In a bowl, whisk together the condensed cheddar cheese soup, milk, onion powder, mustard, salt, and pepper. This will be your creamy, flavorful layer beneath and above the noodles.
- Layer the First Half:
- Spread one-third of the cheddar mixture evenly on the bottom of a half sheet pan (approximately 18 by 13 inches). Cover this with a single layer of oven-ready lasagna noodles.
- Combine the Ricotta and Cream of Bacon Soup:
- In another bowl, mix the ricotta cheese and condensed cream of bacon soup until smooth. This creates a creamy, smoky layer.
- Add Ricotta and Beef Mixture:
- Spread half of the ricotta mixture over the lasagna noodles. Then spoon half the cooked beef mixture over that, making sure to distribute it evenly. Sprinkle half of the shredded cheddar cheese on top.
- Repeat the Layers:
- Place another layer of lasagna noodles on top. Spread the remaining ricotta mixture evenly over the noodles. Pour the remaining cheddar cheese mixture over this layer and spread it out for an even finish.
- Top with Beef and Bake Covered:
- Add the rest of the cooked ground beef on top. Cover the pan tightly with aluminum foil to keep the moisture in and bake at 375 degrees Fahrenheit for 30 minutes.
- Add Cheese and Bacon, Then Finish Baking:
- Remove the foil and sprinkle the remaining shredded cheddar cheese on top. Add the crispy bacon pieces evenly over the cheese. Return the pan to the oven uncovered and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Rest and Serve:
- Let the lasagna rest for a few minutes after baking to help it set for easier slicing. Cut into squares and serve warm.
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Storage Tips
Cool leftover lasagna completely before transferring it to an airtight container. It keeps in the fridge for up to four days. For longer storage, wrap tightly and freeze for up to three months. Reheat in the oven until warmed through to maintain texture.
Ingredient Substitutions
Ground turkey or chicken can substitute for beef if you want a lighter version, though it won’t be quite as rich. You can replace cheddar cheese soup with homemade cheese sauce made from sharp cheddar, milk, and flour if you prefer fewer canned ingredients. Use turkey bacon or omit bacon to reduce fat and calories.
Serving Suggestions
Pair this hearty lasagna with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Garlic bread or soft dinner rolls also make perfect companions for soaking up any extra sauce.
Cultural Context
This recipe takes classic American cheeseburger elements often enjoyed as a quick sandwich and reimagines them in lasagna form—transforming fast-food flavors into a hearty family meal that’s a bit nostalgic and lots satisfying.
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Frequently Asked Questions
- → Can I prepare this dish ahead of time?
Yes, you can assemble it the day before and refrigerate. Bake just before serving for best texture and flavor.
- → What type of bacon works best for this dish?
Thick-cut bacon provides a nice balance of crispiness and chewiness, complementing the layers well.
- → Are oven-ready noodles mandatory here?
Oven-ready noodles save time and absorb sauces nicely, but regular lasagna noodles can be boiled beforehand as an alternative.
- → How should I store leftovers?
Cover tightly and refrigerate in an airtight container. Reheat gently to preserve moisture and flavor.
- → Can I adjust the seasoning to make it spicier?
Absolutely, adding chili powder or red pepper flakes can introduce a pleasant kick without overpowering the other flavors.