Bacon Cheeseburger Sheet Pan Lasagna

Cheesy and packed with savory layers of beef and bacon, this sheet pan lasagna is a weeknight comfort classic inspired by that craveworthy cheeseburger flavor. Everything mingles together in a single pan for easy assembly and cleanup, but it still feels a little special with creamy ricotta and a golden layer of cheddar bubbling over the top.

The first time I made this, my kids could not stop raving about the thick cheesy layers and crispy bacon finish. Even picky eaters go back for seconds.

Ingredients

• Lean ground beef: adds hearty texture and flavor look for bright pink beef with little excess moisture
• Bacon: brings salty crispness cook until golden for best texture
• Yellow onion: adds sweetness and depth select firm onions with papery skin
• Chopped garlic: infuses every bite with aromatic warmth always use fresh for best taste
• Condensed cheddar cheese soup: creates an ultra creamy cheese layer choose a good quality brand
• Milk: thins out the cheese soup so it spreads easily use whole milk for richer taste
• Onion powder: deepens the savory flavor and boosts the cheeseburger notes fresher powder means more punch
• Yellow mustard: wakes up the cheese with a classic burger tang
• Condensed cream of bacon soup: gives extra richness and bacon flavor stir well to avoid lumps
• Ricotta cheese: makes things creamy and light look for whole milk ricotta with no added gums
• Shredded cheddar cheese: brings sharp meltiness choose a block and shred yourself for best melt
• Oven-ready lasagna noodles: save time and do not require boiling
• Salt and pepper: season each layer for balanced flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375F so it is hot and ready for baking when you assemble the lasagna

Brown the Beef and Aromatics:

Add the ground beef to a large skillet on medium high and break it into small crumbles with a spatula while it cooks Add the diced onion to the beef and stir until the onions turn golden and the beef loses all pink color stir occasionally to prevent burning Add the chopped garlic and cook another two minutes stirring constantly for maximum flavor then set this mixture aside

Mix the Cheddar Sauce:

In a bowl combine the condensed cheddar cheese soup milk onion powder mustard salt and pepper Whisk really well to break up the soup and create a smooth pourable sauce

Build the First Layer:

Spoon one third of the cheddar cheese sauce onto the bottom of a half sheet pan and spread evenly with a spatula to cover every inch Lay out a single layer of oven ready lasagna noodles over the sauce making sure to slightly overlap the noodles for a sturdy base

Make the Ricotta Bacon Filling:

In another bowl combine the ricotta cheese and condensed cream of bacon soup Mix until you have a smooth creamy blend

Layer and Fill:

Spread half the ricotta mixture over the noodles with a spatula smoothing to the edges Add half the cooked beef and onion over the ricotta and sprinkle with half the shredded cheddar cheese making sure to distribute everything evenly for flavor in every slice

Repeat and Top:

Arrange another layer of lasagna noodles over the cheese and beef Spread the remaining ricotta mixture evenly then pour the remaining cheddar cheese sauce over it and smooth out to cover Scatter the rest of the cooked beef mixture on top

Bake Covered:

Wrap the sheet pan tightly with aluminum foil to hold in steam and soften the noodles Place in the oven and bake for 30 minutes

Add Bacon and Final Cheddar:

Uncover the pan carefully and sprinkle the remaining cheddar over the hot lasagna Add the bacon pieces evenly over the top Return to the oven uncovered for 15 minutes for a bubbly golden finish

Rest and Serve:

Let the lasagna cool for five to ten minutes to set the layers Slice into large pieces and enjoy

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The cheddar cheese really pulls everything together in a gooey layer that gets extra bubbly after its final bake. My kids always hover around the kitchen waiting for the very first cheesy slice to come out of the oven.

How to Store Leftovers

Let lasagna cool completely then slice into pieces and stash in airtight containers for up to four days in the fridge. For longer storage wrap portions in foil and freeze for up to two months. Reheat covered in the oven or microwave for best flavor.

Ingredient Swaps

For a lighter version swap in ground turkey or chicken. Add sautéed mushrooms or spinach for another veggie boost. A smoky provolone or a mix of sharp cheddar and Monterey Jack can replace some of the cheddar.

Serving Ideas

Serve with a crisp salad or tangy pickles to echo the burger theme. A simple green vegetable like roasted broccoli pairs nicely as a side. Garnish with fresh parsley for color or even a sprinkle of hot sauce if you like extra zip.

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A Little History

Sheet pan lasagna is a fun twist on the Italian classic. By using oven ready noodles and classic American burger flavors it blends nostalgia with weeknight convenience. The combination of cheddar cheese and bacon in lasagna is a playful nod to diner comfort food.

Frequently Asked Questions

→ Can I use different cheese varieties?

Yes, you may substitute mozzarella or Monterey Jack for cheddar depending on your preference, but cheddar enhances the cheeseburger flavor best.

→ Can regular lasagna noodles be used instead of oven-ready?

If using regular lasagna noodles, cook them according to package instructions before assembling.

→ What’s the best way to prep bacon for this dish?

Cook bacon until crispy, then chop into large pieces. This adds texture and a smoky finish to the layers.

→ How do I know when the lasagna is done baking?

The dish is ready when the cheese is bubbly and lightly golden, and the layers are heated through after removing the foil.

→ Can leftovers be stored and reheated?

Yes, store leftovers in an airtight container in the refrigerator. Reheat portions in the oven or microwave until hot.

→ Is it possible to make this ahead?

Yes, assemble completely, cover, and refrigerate. Bake when ready to serve, adding extra minutes as needed.