Bacon Cheeseburger Cheddar Lasagna Bake
This inventive sheet pan bake fuses the indulgent elements of a bacon cheeseburger with the layered comfort of lasagna. Featuring hearty beef, smoky bacon, a tangy tomato-based sauce, and a blend of cheeses, each bite delivers rich, savory satisfaction. Ideal for family-style meals or casual entertaining, this dish is designed to please a crowd with its bold flavors and simple preparation.
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Servings: 6
Ingredients
- 1 cup approximately 100 grams sharp cheddar, coarsely shredded
- 2 cups about 200 grams mozzarella, grated
- 2 cups roughly 475 grams ricotta cheese
- 6 strips of bacon crisped and broken into pieces
- 1 teaspoon Italian herb seasoning blend
- 1/2 teaspoon smoked paprika
- 1 large egg
- 1 pound 450 grams lean minced beef
- 1 can 24 ounces / 680 grams tomato-based pasta sauce
- 1 can 14.5 ounces / 410 grams diced tomatoes, liquid discarded
- 1 small onion finely chopped
- 3 garlic cloves crushed or minced
- 9 lasagna sheets cooked to a firm bite
- 2 green onions thinly sliced for garnish
- 1/2 cup approximately 50 grams Parmesan, finely grated
- Sea salt and freshly ground black pepper as needed
Instructions
- In a broad skillet, fry the bacon over medium heat until fully crisped. Transfer to a plate lined with paper towel, allow to cool, and crumble into small pieces.
- In the same skillet, add the ground beef and chopped onion. Sauté until the beef is no longer pink and the onions have softened. Stir in the minced garlic and cook for an additional minute. Drain off any excess fat.
- Incorporate the tomato sauce, drained diced tomatoes, Italian seasoning, smoked paprika, and half of the crumbled bacon into the beef mixture. Simmer over low heat for approximately 10 minutes. Season to taste with salt and pepper.
- In a mixing bowl, whisk together the ricotta and egg along with a small pinch of salt to form a creamy filling.
- Preheat your oven to 375°F (190°C). Lightly grease a sheet pan approximately 10x15 inches (25x38 cm) in size. Begin assembling by spreading a thin base layer of the meat sauce across the pan.
- Arrange a layer of cooked lasagna noodles over the sauce, followed by a portion of the ricotta mixture. Add another layer of sauce, then sprinkle a blend of mozzarella and cheddar cheeses. Repeat these layers until all components are used, finishing with a final layer of sauce and a generous topping of the shredded cheeses. Scatter the remaining bacon over the top.
- Loosely tent the pan with aluminum foil and place in the oven. Bake for 25 minutes covered, then remove the foil and bake an additional 10 minutes until bubbling and golden on top.
- Remove from the oven and allow the bake to rest for about 10 minutes before slicing. Garnish with grated Parmesan and sliced green onions just before serving.