Pin
Bacon Cheeseburger Pan Lasagna
This hearty Bacon Cheeseburger Pan Lasagna transforms America's favorite sandwich into a crowd pleasing casserole that will have everyone coming back for seconds. The familiar flavors of a classic cheeseburger get reimagined in lasagna form with layers of savory beef, creamy cheese sauces, and crispy bacon.
I first made this on a rainy Sunday when my family was craving both cheeseburgers and Italian food. The ingenious combination was such a hit that it quickly became our go to dish for potlucks and family gatherings where it consistently disappears within minutes.
Ingredients
- Lean ground beef creates the meaty foundation just like a classic burger
- Bacon pieces add that smoky crunch everyone loves on a loaded burger
- Yellow onion and garlic provide aromatic flavor that enhances the beef
- Condensed cheddar cheese soup creates an ultra creamy sauce without the fuss
- Cream of bacon soup amplifies the bacon flavor throughout each bite
- Ricotta cheese adds a creamy texture while keeping everything moist
- Shredded cheddar cheese creates that classic cheeseburger melt
- Oven ready lasagna noodles save time with no precooking needed
- Whole milk thins the soup for perfect consistency
- Yellow mustard brings that authentic burger condiment taste
- Onion powder intensifies the savory flavor throughout
- Salt and pepper balance and enhance all the flavors
How To Make Bacon Cheeseburger Pan Lasagna
- Brown the beef
- Cook the ground beef in a large skillet over medium high heat breaking it into crumbles with a wooden spoon. This should take about 8 minutes until all the pink is gone and you have a nice even crumble texture. Drain excess fat if necessary for a leaner dish.
- Add aromatics
- Stir in the diced onion with the browned beef and continue cooking until onions become translucent and slightly golden around the edges about 5 minutes. Add chopped garlic and cook for exactly 2 minutes stirring frequently to prevent burning. The garlic should become fragrant but not brown. Remove from heat once done.
- Prepare cheese sauce
- In a large mixing bowl whisk together the cheddar cheese soup whole milk onion powder yellow mustard salt and pepper until completely smooth. The consistency should be pourable but not too thin about like a thick gravy. Make sure no lumps remain as this will be your main sauce component.
- Prepare ricotta mixture
- In a separate bowl combine the ricotta cheese and condensed cream of bacon soup stirring until fully incorporated. The mixture should be spreadable with a spatula. This creates the creamy layer that makes this dish truly special.
- Layer the lasagna
- Spread one third of the cheddar mixture evenly on the bottom of your prepared sheet pan ensuring corners are covered. Arrange a single layer of oven ready noodles over this sauce breaking pieces if necessary to fit the pan. Spoon half the ricotta bacon mixture over noodles and spread carefully. Top with half the cooked beef mixture and sprinkle with half the shredded cheddar.
- Build final layers
- Add another layer of noodles followed by remaining ricotta mixture. Pour the rest of the cheddar sauce over everything spreading to cover completely. Distribute remaining beef evenly across the top. Cover tightly with foil ensuring it doesn't touch the top of the lasagna.
- Bake covered
- Bake in preheated 190°C oven for exactly 30 minutes which allows the noodles to soften and flavors to meld while keeping everything moist.
- Add finishing touches
- Remove from oven and carefully take off the foil avoiding steam burns. Sprinkle remaining cheddar cheese and cooked bacon pieces evenly over the top creating that classic cheeseburger appearance.
- Final bake
- Return to oven uncovered and bake for 15 more minutes until cheese is completely melted with some golden spots and edges are bubbling. Watch carefully during last few minutes to achieve perfect golden color without burning.
- Rest before serving
- Allow the finished lasagna to rest for at least 5 minutes before cutting to let the layers set. This ensures clean slices and prevents the filling from oozing out when served.
The cream of bacon soup is my secret ingredient that makes this dish truly special. I discovered it by accident when I was out of cream of mushroom and needed a substitute. The intense smoky flavor it infuses throughout the dish reminds me of summer cookouts with my family where bacon cheeseburgers were always the first to disappear from the grill.
Make Ahead Instructions
This lasagna actually improves when made ahead allowing flavors to meld. Assemble the entire dish up to the point of baking then cover tightly with foil and refrigerate for up to 24 hours. When ready to cook remove from refrigerator 30 minutes before baking to take the chill off then add about 10 minutes to the covered baking time. This makes it perfect for busy weeknights or entertaining when you want to enjoy time with guests instead of cooking.
Serving Suggestions
This hearty dish pairs wonderfully with a crisp green salad dressed simply with vinaigrette to balance the richness. For an authentic burger experience serve with pickle spears dill chips or even a small dish of ketchup on the side. French fries might seem excessive but a small portion alongside creates the ultimate burger and fries experience in casserole form. For a lighter option roasted vegetables like broccoli or Brussels sprouts provide a nice contrast.
Storage Tips
Leftover lasagna will keep in an airtight container in the refrigerator for up to 4 days. For best results reheat individual portions in the microwave for 2 to 3 minutes or until heated through. To maintain the texture cover with a damp paper towel when microwaving. For larger portions reheat covered in a 350°F oven for about 20 minutes or until warmed through. This dish also freezes exceptionally well cut into individual portions wrap tightly in plastic wrap then foil and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Recipe FAQs
- → Can I make this Bacon Cheeseburger Pan Lasagna ahead of time?
Yes! You can assemble this dish up to 24 hours in advance and refrigerate it covered. When ready to cook, allow it to sit at room temperature for 30 minutes before baking. You may need to add 5-10 minutes to the covered baking time if cooking from cold.
- → What can I substitute for cream of bacon soup?
If cream of bacon soup is unavailable, try cream of mushroom or cream of chicken soup mixed with 1-2 tablespoons of bacon bits or bacon grease for flavor. Alternatively, make a simple white sauce with butter, flour, milk, and crumbled bacon.
- → Can I use regular lasagna noodles instead of oven-ready?
Yes, but you'll need to boil them first according to package directions until they're slightly undercooked (al dente). Drain well before adding to the lasagna layers. The baking time may need slight adjustment since oven-ready noodles absorb more liquid during baking.
- → How can I add more cheeseburger flavors to this dish?
To enhance the cheeseburger experience, consider adding chopped dill pickles between layers, mixing in ketchup with the ground beef, sprinkling sesame seeds on top before baking, or serving with shredded lettuce and tomato as a garnish after baking.
- → Can I freeze leftover Bacon Cheeseburger Pan Lasagna?
Absolutely! Cool completely, then portion and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until hot throughout, about 20-30 minutes. Cover with foil to prevent over-browning.
- → What sides go well with this dish?
Since this dish is quite hearty, pair it with lighter sides like a simple green salad, steamed vegetables, or garlic bread. For a true burger experience, serve with sweet potato fries or a small portion of coleslaw on the side.