Bacon Cheeseburger Lasagna Sheet Pan (Print Version)

# Ingredients:

→ Meat & Aromatics

01 - 680g lean ground beef (90% or higher)
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced

→ Cheesy Sauces

04 - 2 cans (approx. 305g each) condensed cheddar cheese soup
05 - 120 ml milk (whole milk recommended)
06 - 1 teaspoon onion powder
07 - 1 teaspoon yellow mustard
08 - Salt, to taste
09 - Black pepper, to taste
10 - 425g ricotta cheese (whole milk recommended)
11 - 1 can (approx. 298g) condensed cream of bacon soup

→ Assembly Components

12 - 9 oven-ready lasagna noodles
13 - 240g shredded cheddar cheese (sharp cheddar recommended)
14 - 8 slices thick-cut bacon, cooked and crumbled

# Instructions:

01 - Preheat your oven to 190°C (375°F). In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces with a spoon. Add the diced onion and continue cooking for 5-7 minutes until the beef is fully browned and the onion is softened.
02 - Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove the skillet from the heat.
03 - In a large mixing bowl, whisk together the condensed cheddar cheese soup, milk, onion powder, yellow mustard, and season with salt and black pepper until the mixture is smooth.
04 - Spread one-third of the prepared cheddar cheese sauce evenly over the bottom of a half sheet pan. Arrange a single layer of oven-ready lasagna noodles over the sauce.
05 - In a separate bowl, combine the ricotta cheese and cream of bacon soup until smooth. Gently spread half of this ricotta mixture over the lasagna noodles.
06 - Evenly distribute half of the cooked ground beef and onion mixture over the ricotta layer, then sprinkle with half of the shredded cheddar cheese.
07 - Place another layer of lasagna noodles. Spread the remaining ricotta mixture over these noodles, then pour the remaining cheddar cheese sauce evenly over the top. Gently add the remaining ground beef mixture.
08 - Cover the sheet pan tightly with aluminum foil and bake in the preheated oven for 30 minutes.
09 - Remove the pan from the oven, discard the foil, and generously top with the remaining shredded cheddar cheese and crumbled cooked bacon pieces. Return the uncovered pan to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and lightly golden, and the bacon is crisp.
10 - Allow the lasagna to cool for a few minutes before slicing and serving to ensure it sets properly.

# Notes:

01 - For a lighter option, consider using ground turkey or chicken instead of ground beef.
02 - Substitute mozzarella, provolone, or Monterey Jack cheese for cheddar if preferred for a different flavor profile.
03 - If cream of bacon soup is unavailable, use cream of mushroom or celery soup and add 1 teaspoon of smoked paprika to mimic the bacon flavor.
04 - Enhance the cheeseburger flair by adding diced tomatoes, chopped green onions, or a drizzle of ketchup/mustard after baking.
05 - To prepare ahead, assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. If baking from cold, add an extra 10-15 minutes to the baking time.
06 - Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. For best results, reheat in the oven or an air fryer.

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