Bacon Cheeseburger Lasagna: Sheet Pan

This Bacon Cheeseburger Lasagna is the ultimate comfort food mashup, born from a night when my family couldn't decide between two classics. It delivers all the savory, cheesy goodness of a burger layered between tender pasta, all conveniently baked on a single sheet pan for easy cleanup.

I first made this during a hectic week when I needed a simple, hearty meal to feed everyone. It was such a massive hit that it’s now a permanent part of our monthly dinner rotation.

Ingredients

• Lean ground beef: It provides that classic burger flavor so look for a 90 percent lean blend to avoid excess grease in the final dish
• Medium yellow onion: This builds a sweet and savory aromatic base. A sweet onion would also work beautifully here
• Garlic: Freshly minced garlic is always best for a pungent, deep flavor, but garlic powder can work in a pinch
• Condensed cheddar cheese soup: This is the secret to an ultra creamy, cheesy sauce that perfectly mimics burger cheese
• Whole milk: It thins the soup into a perfect sauce consistency. I recommend whole milk for richness but any milk will do
• Onion powder: This ingredient enhances the onion flavor throughout every layer of the lasagna
• Yellow mustard: It adds that essential tangy kick you expect from a classic cheeseburger
• Oven ready lasagna noodles: These are a huge time saver as they require no boiling. Just layer them in and they bake perfectly in the sauce
• Whole milk ricotta cheese: Choose whole milk ricotta for a creamier, less grainy texture in your cheese layer
• Condensed cream of bacon soup: This infuses a smoky, savory flavor deep into the lasagna. It's a game changer
• Shredded sharp cheddar cheese: Pre shredded is fine for convenience, but shredding a block yourself will result in a smoother melt
• Thick cut bacon: This adds a salty, crispy topping. Use a good quality, thick sliced bacon so it doesn't get lost in the other flavors

Step-by-Step Instructions

Brown the Beef and Aromatics:

In a large skillet over medium high heat, add your ground beef and break it apart with a wooden spoon. Once it starts to brown, add the diced yellow onion. Continue cooking for about five to seven minutes, stirring occasionally, until the beef is fully cooked through and the onions have become soft and slightly translucent. This step is all about building that foundational savory flavor. Add the minced garlic and cook for just another minute until you can smell its wonderful aroma. Then, remove the skillet from the heat.

Mix the Cheddar Sauce:

Find a large mixing bowl for your sauce. Pour in the two cans of condensed cheddar cheese soup, the milk, onion powder, and yellow mustard. Add a pinch of salt and a few cracks of black pepper. Whisk everything together vigorously until the mixture is completely smooth and uniform in color, with no lumps remaining.

Assemble the First Layer:

Now it's time to build your lasagna. Spoon about a third of your cheddar cheese sauce into the bottom of a half sheet pan. Use a spatula to spread it out, creating an even layer that covers the entire bottom surface. This sauce layer prevents the noodles from sticking and helps them cook. Place a single layer of the oven ready lasagna noodles on top of the sauce, fitting them in snugly.

Create the Ricotta and Beef Layers:

In a separate medium bowl, combine the ricotta cheese with the can of cream of bacon soup. Stir them together until they are well mixed and smooth. Carefully spoon half of this ricotta mixture over the noodles and gently spread it out to the edges. Next, spoon half of your cooked beef and onion mixture over the ricotta. Finish the layer by sprinkling half of the shredded cheddar cheese evenly over the beef.

Build the Final Layers and Bake:

Place another layer of lasagna noodles on top of the cheese. Spread the remaining ricotta mixture over these noodles. Pour all the leftover cheddar cheese sauce over this, smoothing it into a final, even layer. Gently spoon the rest of the beef mixture on top of the sauce. Cover the entire sheet pan tightly with a sheet of aluminum foil. Bake it in your preheated 375 degree oven for 30 minutes. The foil traps steam, which is what cooks the oven ready noodles perfectly.

Add the Toppings and Finish Baking:

Carefully remove the hot pan from the oven and discard the aluminum foil. Sprinkle the remaining shredded cheddar cheese all over the top, followed by all of the crumbled cooked bacon. Place the uncovered pan back into the oven and bake for another 15 minutes. You'll know it's done when the cheese is fully melted and bubbly and the bacon on top looks beautifully crisp. Let the lasagna rest for at least ten minutes before you slice and serve it. This resting time is key to letting it set up.

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My favorite ingredient here has to be the cream of bacon soup. It's an unconventional lasagna ingredient, but it adds a smoky depth that really sells the "bacon cheeseburger" idea. The first time my kids tried it, they couldn't figure out the secret ingredient that made it taste so good.

Storage and Reheating

Leftovers are one of the best parts of this lasagna. You can store any extra slices in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze individual portions or the entire pan. To reheat, I recommend using the oven or an air fryer to help the top get crispy again, rather than the microwave which can make the noodles soft.

Easy Ingredient Swaps

This recipe is incredibly forgiving and easy to adapt. If you're not a fan of ground beef, lean ground turkey or even ground chicken works wonderfully as a substitute. You can also play with the cheeses. A mix of Monterey Jack and cheddar would be delicious, or you could use provolone for a different kind of melt. If you can't find cream of bacon soup, cream of mushroom is a good alternative.

Serving Suggestions

To really lean into the cheeseburger theme, serve slices with classic burger toppings on the side. A little dish of shredded lettuce, diced tomatoes, chopped pickles, and extra mustard or ketchup for drizzling allows everyone to customize their own piece. A simple green salad on the side helps cut through the richness of the dish.

Frequently Asked Questions

→ Can I use a different type of cheese?

Absolutely! Feel free to substitute mozzarella, provolone, or Monterey Jack cheese for the cheddar cheese. Adjust the cheese blend to your personal preference.

→ What if I can't find cream of bacon soup?

If cream of bacon soup is unavailable, use cream of mushroom or celery soup instead. Add a teaspoon of smoked paprika to mimic the bacon flavor.

→ Can I use ground turkey or chicken?

Yes, for a lighter option, substitute ground turkey or chicken for the ground beef. Be sure to brown it thoroughly before adding it to the lasagna.

→ Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes of baking time if baking from cold.

→ How do I reheat leftover lasagna?

Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat in the oven or air fryer for the best results.

→ What can I add for a cheeseburger flavor?

Add diced tomatoes, green onions, or a drizzle of ketchup/mustard after baking for extra cheeseburger flair.