The first time I made this Bacon Cheeseburger Sheet Pan Lasagna, my entire kitchen filled with the mouthwatering smell of sizzling bacon and seasoned ground beef, and I knew immediately that this dish was going to become a household favorite. It felt like I had taken two of my biggest comfort-food cravings—lasagna and cheeseburgers—and fused them into one bubbling, golden, irresistibly cheesy creation. As it baked, the edges browned just right, the layers settled beautifully, and by the time I pulled it out of the oven, I could hardly wait to slice into it. This recipe has since become one of the meals I make when I want something fun, indulgent, and absolutely unforgettable.
Why You’ll Love This Recipe
You’ll love this recipe because it combines everything you adore about a classic bacon cheeseburger—savory beef, smokiness from the bacon, melted cheddar, and that satisfying richness—while delivering the comforting layered structure of a lasagna. It feeds a crowd easily, reheats like a dream, and comes together far more effortlessly than traditional lasagna. You get bold flavor in every bite, tons of customization options, and that unbeatable moment when you slice through and pull up a gooey, cheesy square that makes everyone at the table light up.
Ingredients
- 1 lb lean ground beef
- 1 yellow onion, diced
- 3 cloves garlic, chopped
- 8 slices cooked bacon, crumbled
- 1 packet taco seasoning or burger seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup sour cream
- 1 egg
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 package oven-ready lasagna noodles
- 1 cup beef broth
- 1 cup marinara or tomato sauce (optional for extra moisture)
- ½ cup chopped pickles (optional but delicious)
- 1 tablespoon Worcestershire sauce
I’ve played around with many variations of this ingredient list, but these amounts give me the most consistent and flavorful results. You can absolutely swap ricotta for cottage cheese if that’s what you prefer—it still creates a creamy middle layer that complements the beef beautifully. Oven-ready lasagna noodles make this recipe so much easier, and they soak up the beefy juices perfectly as everything bakes. And while the pickles are optional, I personally think they add that unmistakable cheeseburger punch that really makes this dish stand out. The seasoning packet gives everything a bold flavor without the need for a dozen spices, keeping the recipe simple and weeknight-friendly.
Equipment Needed
- Standard sheet pan (with rim)
- Large skillet
- Mixing bowls
- Wooden spoon or spatula
- Foil
- Cheese grater
- Knife and cutting board
- Measuring cups and spoons
A rimmed sheet pan is essential—flat baking sheets won’t hold the layers, juices, or cheese the same way. I love using a sheet pan instead of a casserole dish because it creates a thinner lasagna, letting every layer cook evenly and giving you more crispy edges. A large skillet helps you sauté the beef and onions without overcrowding them, ensuring they brown properly rather than steam. Foil becomes your best friend for controlling browning in the oven, and a cheese grater is always worth the effort because freshly grated cheese melts so much better.
Step-by-Step Instructions
The first thing I do when making this lasagna is cook the bacon because it fills the house with the most comforting smell and sets the tone for the rest of the cooking. Once the bacon is done, I crumble it and keep it nearby. In the same skillet, I brown the ground beef with diced onion and garlic, letting the onions soften until they’re golden and fragrant. I stir in the seasoning packet, Worcestershire sauce, salt, pepper, and beef broth, making sure the mixture stays juicy enough to hydrate the oven-ready noodles later.(See the next page below to continue…)