Bacon Cheeseburger Sheet Pan Lasagna
Layers of cheesy, meaty goodness create a comforting delight!
Ingredients
- 2 lbs lean ground beef
- 1 medium yellow onion, diced
- 1 tbsp chopped garlic
- 2 cans condensed cheddar cheese soup 10.5 oz each
- 1 cup milk
- 1 tbsp onion powder
- 1 tbsp yellow mustard
- ½ tsp salt
- ½ tsp pepper
- 1 package oven-ready lasagna noodles
- 15 oz ricotta cheese
- 10.5 oz condensed cream of bacon soup
- 3 cups shredded cheddar cheese
- 8 slices bacon, cooked and chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart.
- Add the diced onions and cook until the beef is fully browned.
- Stir in the chopped garlic and cook for an additional 2 minutes, then remove from heat.
- In a mixing bowl, combine both cans of cheddar soup with milk, onion powder, mustard, salt, and pepper; whisk until smooth.
- Spread about ⅓ of the cheddar soup mixture on the bottom of a half sheet pan (18 x 13 inches).
- Layer 7 lasagna noodles over the soup mixture.
- In another bowl, mix the ricotta and cream of bacon soup until well combined.
- Spread half of the ricotta mixture over the noodles, followed by half of the ground beef mixture, and half of the shredded cheddar cheese.
- Add another layer of lasagna noodles, then the remaining ricotta mixture, and pour the rest of the cheddar soup mixture on top.
- Spoon the remaining ground beef over the soup mixture.
- Cover the pan with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil, sprinkle the remaining cheddar cheese on top, and add the bacon pieces.
- Bake uncovered for an additional 15 minutes.
- Let the lasagna rest for a few minutes before slicing, serving, and enjoying!
Notes
Feel free to customize the ingredients based on your preferences!
