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Bacon Cheeseburger Sheet Pan Lasagna

A fun and unique twist on lasagna and cheeseburgers, perfect for weeknight meals and feeding a crowd.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the meat sauce
  • 1 lb 1 lb (450 g) lean ground beef Use a lean variety for less grease.
  • 6 strips 6 strips bacon (cooked and crumbled) Crisp up the bacon for best texture.
  • 1 small 1 small onion (finely chopped)
  • 3 cloves 3 cloves garlic (minced)
  • 1 can 1 can (24 oz / 680 g) pasta sauce (tomato-based) Use your favorite brand.
  • 1 can 1 can (14.5 oz / 410 g) diced tomatoes, drained
  • 1 tsp 1 tsp Italian seasoning
  • ½ tsp ½ tsp smoked paprika
  • 9 pieces 9 lasagna noodles (cooked al dente) Cook according to package instructions.
For the cheese mixture
  • 2 cups 2 cups (475 g) ricotta cheese
  • 1 large 1 large egg Helps bind the cheese layer.
  • 2 cups 2 cups (200 g) shredded mozzarella cheese
  • 1 cup 1 cup (100 g) shredded cheddar cheese
  • ½ cup ½ cup (50 g) grated Parmesan cheese
For garnish
  • 2 pieces 2 green onions (sliced, for garnish)
  • Salt and black pepper (to taste)

Method
 

Preparation
  1. In a large skillet, cook the bacon until crispy. Remove it from the skillet, crumble it, and set aside.
  2. In the same skillet, cook the ground beef with the chopped onion until browned. Add the minced garlic and cook for 1 minute more. Drain the excess fat.
  3. Stir in the pasta sauce, diced tomatoes, Italian seasoning, smoked paprika, and half of the crumbled bacon. Let it simmer for 10 minutes, then season with salt and pepper to taste.
Cheese mixture
  1. In a small bowl, combine the ricotta cheese with the large egg and a pinch of salt.
Assembly and Baking
  1. Preheat the oven to 375°F (190°C).
  2. On a greased sheet pan (approximately 10×15 in / 25×38 cm), spread a thin layer of the meat sauce.
  3. Layer with the cooked lasagna noodles, the ricotta mixture, more sauce, mozzarella, and cheddar cheese. Repeat until all ingredients are used up, finishing with sauce and cheeses on top. Sprinkle with the remaining bacon.
  4. Cover the pan loosely with foil and bake for 25 minutes.
  5. Remove the foil and bake for another 10 minutes until the dish is bubbly and golden.
  6. Let it rest for 10 minutes before slicing. Sprinkle with Parmesan cheese and sliced green onions before serving.

Notes

For leftover storage, let the lasagna cool completely and store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze tightly wrapped for up to 2 months.