Ingredients You’ll Need
- For the Meat Sauce
- 1 lb ground beef
- 6 slices bacon, chopped
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, drained
- 3 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 cup chopped dill pickles (optional)
- For the Cheese Layer
- 1 cup ricotta cheese
- 1 large egg
- 1.5 cups shredded cheddar cheese, divided
- 1.5 cups shredded mozzarella cheese, divided
- For Assembly and Baking
- 12 no-boil lasagna noodles
- 1/4 cup grated Parmesan cheese
- Cooking spray
- Optional Toppings
- Sliced dill pickles
- Shredded lettuce
- Diced fresh tomato
How to Make It
1. Prepare the Pan: Preheat your oven to 375 degrees. Lightly coat a 13×18 inch sheet pan or a 9×13 inch baking dish with cooking spray.
2. Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Transfer the bacon to paper towels. Leave 1 to 2 tablespoons of bacon drippings in the pan.
3. Cook the Aromatics: Add the diced onion to the skillet with the bacon drippings and cook until softened. Add the minced garlic and cook briefly until fragrant.
4. Brown the Beef: Add the ground beef to the skillet and cook until completely browned, breaking it up as it cooks. Drain off excess fat.
5. Build the Sauce: Stir in the tomato paste and cook for 1 minute. Then add the tomato sauce, drained diced tomatoes, ketchup, mustard, Worcestershire sauce, salt, pepper, and smoked paprika.
6. Simmer the Sauce: Simmer the sauce for 5 to 8 minutes until it thickens slightly. Stir in half of the cooked bacon and the optional chopped dill pickles.
7. Make Cheese Mixture: In a bowl, mix together the ricotta cheese, egg, 3/4 cup cheddar cheese, and 3/4 cup mozzarella cheese.
8. First Layer: Spread a thin layer of meat sauce on the bottom of the prepared pan. Top with a layer of no-boil lasagna noodles.
9. Second Layer: Spread half of the ricotta cheese mixture over the noodles. Top with about one-third of the remaining meat sauce.
10. Third Layer: Add another layer of noodles, then the remaining ricotta cheese mixture, and another third of the meat sauce.
11. Top Layer: Finish with a final layer of noodles and the remaining meat sauce.
12. Add Cheese Topping: Sprinkle the remaining cheddar cheese, remaining mozzarella cheese, Parmesan cheese, and the remaining bacon over the top.
13. First Bake – Covered: Cover the pan tightly with aluminum foil and bake for 25 minutes.
14. Second Bake – Uncovered: Remove the foil and bake for an additional 12 to 18 minutes until the noodles are tender and the cheese is melted and lightly browned.
15. Rest: Let the lasagna rest for 10 minutes before slicing. This allows it to set so it holds together when you cut it.
16. Add Optional Toppings: Just before serving, add optional pickles, lettuce, and diced tomato toppings to make it even more like a cheeseburger!
Extra Information
- This creative lasagna combines all the flavors of a classic bacon cheeseburger in a hearty, satisfying sheet pan meal.
- The combination of ketchup, mustard, and Worcestershire sauce in the meat sauce creates that authentic cheeseburger taste.
- Using no-boil noodles saves time and makes assembly much easier.
- The cheddar cheese is key to getting that cheeseburger flavor – don’t skip it or substitute it.
- Covering with foil for the first part of baking keeps the cheese from browning too quickly while the noodles cook.
- The 10-minute rest time is crucial – it allows the lasagna to set so it slices cleanly instead of falling apart.
Essential Tools
- 13×18 inch sheet pan or 9×13 inch baking dish
- Large skillet
- Mixing bowl
- Paper towels
- Aluminum foil
- Wooden spoon