Bacon cheeseburger sheet pan lasagna layers pasta, beef, a creamy ricotta filling, cheddar, and crisp bacon in a shallow rimmed pan. The broad surface gives plenty of melted cheese topping while the layers stay low enough to bake evenly. A little ketchup and mustard in the meat sauce adds the cheeseburger character.
Recipe Details
Serves 10–12 | Prep: 35 minutes | Bake: 25–30 minutes | Rest: 15 minutes | Total: About 1 hour 20 minutes
Ingredients
- 12 regular lasagna noodles
- 8 bacon slices, chopped
- 1½ pounds ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 24 ounces plain tomato pasta sauce
- ¼ cup ketchup
- 1 tablespoon yellow mustard
- ½ teaspoon black pepper
- 15 ounces ricotta
- 1 large egg
- ½ cup grated Parmesan
- 2 tablespoons chopped parsley, divided
- 3 cups shredded cheddar, divided
- 1 cup shredded mozzarella
- Salt to taste
- Neutral oil for the pan
How to Make Bacon Cheeseburger Sheet Pan Lasagna
1. Prepare the pan and noodles
Heat the oven to 375°F (190°C). Lightly oil an 18-by-13-inch rimmed sheet pan at least 1 inch deep and place it on a larger catch tray if available. Cook regular lasagna noodles just shy of al dente. Drain and lay flat so they do not stick.
2. Crisp the bacon
Cook chopped bacon in a large skillet until crisp. Transfer to a plate and drain excess fat from the pan, leaving about 1 tablespoon.
3. Brown beef and onion
Cook beef and onion in the skillet until crumbled and the beef reaches 160°F (71°C). Drain excess grease. Add garlic and cook for 30 seconds.
4. Make the burger sauce
Stir tomato sauce, ketchup, mustard, and pepper into the beef. Simmer for 5 minutes. Taste and add salt only if needed. Keep the sauce fairly thick rather than watery.
5. Mix the ricotta layer
Stir ricotta, egg, Parmesan, 1 tablespoon parsley, and 1 cup cheddar together until evenly combined.
6. Layer the sheet pan
Spread a thin layer of meat sauce over the pan. Fit half the noodles in a single layer, trimming to fit. Spread with ricotta mixture, half the remaining meat sauce, and half the bacon. Add remaining noodles and sauce. Keep all filling below the rim; reserve any excess for a small separate baking dish.
7. Top and bake
Scatter remaining 2 cups cheddar, mozzarella, and remaining bacon over the top. Cover loosely with foil without pressing it into the cheese. Bake for 15 minutes covered, then 10–15 minutes uncovered until bubbling and the center reaches 165°F (74°C).
8. Rest and slice
Rest for 15 minutes before cutting so the shallow layers settle. Sprinkle with the remaining parsley and lift portions with a broad spatula.
Tips for the Best Results
Use a rimmed pan. A flat cookie sheet cannot contain the sauce. Check the dimensions and rim depth before assembling.
Avoid overfilling. Sheet pans differ in capacity. Leave headroom and use a small extra baking dish if necessary.
Cook regular noodles first. This recipe uses pre-cooked regular lasagna noodles, not oven-ready noodles that need additional liquid.
Serving and Variations
Serve with a big green salad and sliced pickles on the side. The flavor is intentionally a cheeseburger-inspired lasagna rather than a traditional Italian version. A little extra mustard at the table can sharpen the rich cheese layers.
Storage and Reheating
Refrigerate portions within 2 hours and use within 3–4 days. Reheat covered until the center reaches 165°F (74°C). Freeze cooled individual portions for up to 2 months, thaw in the refrigerator, and reheat with foil to keep the edges from drying out.
Frequently Asked Questions
Can I use a casserole dish?
Yes. A deep 9-by-13-inch dish produces thicker layers and needs longer baking. Check the center temperature and do not overfill.
Can I assemble it ahead?
Assemble and refrigerate up to 1 day ahead. Use a metal pan and allow extra covered baking time from cold.
Can I use cottage cheese?
Small-curd cottage cheese can replace ricotta if drained. The filling will be a little looser.