Ingredients
→ Meat Sauce
1 lb ground beef
6 slices bacon, chopped
1 cup yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes, drained
3 tbsp ketchup
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1 tsp kosher salt
½ tsp black pepper
½ tsp smoked paprika
½ cup dill pickles, chopped (optional)
→ Cheese Layer
1 cup ricotta cheese
1 large egg
1.5 cups shredded cheddar cheese, divided
1.5 cups shredded mozzarella cheese, divided
→ Pasta and Toppings
12 no-boil lasagna noodles
¼ cup grated Parmesan cheese
cooking spray
sliced pickles for topping (optional)
shredded lettuce for topping (optional)
diced tomato for topping (optional)
Steps
Preheat oven to 375°F (190°C) and lightly coat a 13×18-inch sheet pan or a 9×13-inch baking dish with cooking spray. Cook bacon in a large skillet over medium heat until crisp; transfer to paper towels, leaving 1–2 tbsp drippings in the pan. Add onion to the skillet and cook until softened, then add garlic and cook briefly. Add ground beef and cook until browned; drain excess fat. Stir in tomato paste and cook for 1 minute, then add tomato sauce, diced tomatoes, ketchup, mustard, Worcestershire sauce, salt, pepper, and smoked paprika. Simmer for 5–8 minutes until slightly thickened. Stir in half the cooked bacon and optional chopped pickles.
In a bowl, mix ricotta, egg, 0.75 cup shredded cheddar, and 0.75 cup shredded mozzarella. Spread a thin layer of meat sauce in the pan, then add a layer of no-boil noodles. Spread half the ricotta mixture over the noodles, then top with about one-third of the meat sauce. Repeat the layers of noodles, ricotta mixture, and another third of the meat sauce. Finish with a final noodle layer and the remaining meat sauce.
Sprinkle remaining cheddar, mozzarella, Parmesan, and the rest of the bacon over the top. Cover tightly with foil and bake for 25 minutes. Uncover and bake for an additional 12–18 minutes, or until the noodles are tender and the cheese is browned. Let the dish rest for 10 minutes before slicing. Add optional pickle, lettuce, and tomato toppings before serving.
Required Tools
- Large skillet
- 13×18-inch sheet pan or 9×13-inch baking dish
- Mixing bowl
- Foil