A hearty mashup of cheeseburger flavors and classic lasagna, baked on a sheet pan for easy slicing and serving.
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Calories: 520kcal
Equipment
- Half sheet pan (18x13 inch)
- Large skillet
- mixing bowls
- whisk
- Measuring cups and spoons
Ingredients
- 2 lbs lean ground beef
- 8 slices bacon, cooked and chopped
- 1 medium yellow onion, diced
- 1 tbsp chopped garlic
- 2 cans (10.5 oz each) condensed cheddar cheese soup
- 1 cup whole milk
- 15 oz ricotta cheese
- 3 cups shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of bacon soup
- 1 package oven-ready lasagna noodles
- 1 tbsp onion powder
- 1 tbsp yellow mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C) and grease an 18x13-inch half sheet pan.
- Cook ground beef and diced onion in a large skillet until browned. Add garlic and cook 2 more minutes.
- In a bowl, whisk cheddar soup, milk, onion powder, mustard, salt, and pepper until smooth.
- Spread 1/3 of the cheddar sauce on the pan. Add a layer of oven-ready noodles.
- Mix ricotta with cream of bacon soup. Spread half over the noodles.
- Top with half the beef mixture and half the shredded cheddar.
- Repeat layers with noodles, remaining ricotta mixture, and remaining cheddar sauce.
- Add remaining beef mixture on top and cover tightly with foil.
- Bake covered for 30 minutes.
- Uncover, top with remaining cheddar and chopped bacon, and bake 15 more minutes until bubbly.
- Rest 10 minutes before slicing.
Notes
Let the lasagna rest 10 minutes before slicing to help the layers set. Pickles or tomatoes can be added after baking for extra cheeseburger flavor.
Nutrition
Calories: 520kcal | Carbohydrates: 32g | Protein: 34g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 105mg | Sodium: 780mg | Potassium: 520mg | Fiber: 2g | Sugar: 6g | Vitamin A: 420IU | Vitamin C: 2mg | Calcium: 310mg | Iron: 3.5mg