Bacon Cheeseburger Sheet Pan Lasagna
This bacon cheeseburger sheet pan lasagna is layered with ground beef, cheese, bacon, and rich sauce. A hearty, cheesy twist on a classic!
Ingredients
- 1 lb 450 g lean ground beef
- 6 strips bacon cooked and crumbled
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 can 24 oz / 680 g pasta sauce (tomato-based)
- 1 can 14.5 oz / 410 g diced tomatoes, drained
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- 9 lasagna noodles cooked al dente
- 2 cups 475 g ricotta cheese
- 1 large egg
- 2 cups 200 g shredded mozzarella cheese
- 1 cup 100 g shredded cheddar cheese
- ½ cup 50 g grated Parmesan cheese
- 2 green onions sliced (for garnish)
- Salt and black pepper to taste
Instructions
Cook the Bacon
- In a large skillet, cook the bacon until crispy. Remove, crumble, and set aside.
Brown the Beef
- In the same skillet, cook the ground beef with onion over medium heat until browned. Add garlic and cook 1 minute more. Drain excess fat.
Make the Sauce
- Stir in pasta sauce, diced tomatoes, Italian seasoning, smoked paprika, and half of the crumbled bacon. Simmer for 10 minutes. Season with salt and pepper.
Mix the Ricotta Layer
- In a bowl, mix ricotta cheese, egg, and a pinch of salt.
Assemble the Lasagna
- Preheat oven to 375°F (190°C). On a greased 10x15 inch (25x38 cm) sheet pan, spread a thin layer of meat sauce.
Layer:
- 3 noodles
- Half the ricotta mixture
- More meat sauce
- Sprinkle of mozzarella and cheddar
- Repeat layers, ending with noodles, remaining sauce, and topping with all remaining mozzarella, cheddar, and bacon.
Bake
- Cover loosely with foil and bake for 25 minutes.
- Remove foil and bake another 10 minutes, until the top is bubbly and golden.
Serve
- Let the lasagna rest for 10 minutes. Garnish with Parmesan and green onions before slicing and serving.